Lumpiang Toge
Lumpiang Toge, a beloved Filipino street food, is a crispy and flavorful vegetable spring roll that delivers both crunch and satisfaction in every bite. Packed with fresh bean sprouts, julienned carrot, sliced green beans, and golden tofu, this recipe highlights wholesome ingredients stir-fried to perfection and seasoned with savory fish sauce and black pepper for depth of flavor. Encased in golden-brown spring roll wrappers, these delightful rolls are fried until perfectly crispy, making them an irresistible treat for any occasion. Simple yet impressive, Lumpiang Toge is the ultimate combination of texture and taste, ideal as an appetizer, snack, or paired with rice for a complete meal. Serve hot with your favorite dipping sauce—think vinegar with chili and garlic—for an authentic and mouthwatering finish. Perfect for beginners and seasoned cooks alike, this recipe guarantees a crowd-pleasing dish rooted in Filipino tradition.
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Recipe Information
Ingredients
- 250 grams bean sprouts
- 1 medium carrot
- 100 grams green beans
- 1 medium onion
- 3 cloves garlic
- 150 grams tofu
- 2 tablespoons fish sauce
- 0.5 teaspoon black pepper
- 15 pieces spring roll wrappers
- 500 milliliters cooking oil
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
Prep the vegetables: Julienne the carrot, slice the green beans thinly, and finely chop the onion and garlic.
Cut the tofu into small cubes.
In a large skillet over medium heat, add a little cooking oil. Sauté the onion and garlic until fragrant.
Add the tofu cubes and stir-fry until slightly golden.
Add the carrot and green beans to the skillet and cook for 2 minutes.
Stir in the bean sprouts and cook for another 2-3 minutes until the vegetables are tender-crisp.
Season the mixture with fish sauce and black pepper. Mix well and remove from heat. Let it cool slightly.
To assemble, lay a spring roll wrapper on a clean surface with one corner pointing towards you.
Place about 2 tablespoons of the vegetable mixture near the bottom point of the wrapper.
Fold over the bottom corner, then the sides, and roll upward tightly.
To seal, use a paste made from mixing water and cornstarch to brush the edge of the wrapper.
Repeat with the remaining filling and wrappers.
In a deep frying pan, heat the 500 milliliters of oil over medium heat until hot.
Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
Remove the spring rolls with a slotted spoon and drain on paper towels.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
5801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.1 g | 662% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 25.1 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
