This is a favorite vegetable spring rolls of filipinos. Mung bean sprouts (togue) is often mixed with carrots, string beans (or locally known as baguio beans), cabbage and onions. There are also variations in preparing this. Some adds in tofu. Others put ground meat.
But i like it more simple. Just the delish roll of mung bean sprouts, carrots, onions and sweet potato ~ and that's it! Sweet potato gives a nice complimentary taste with the other veggies.
Lumpiang togue is actually one of Filipino's popular street food. Most of the time paired with lugaw (congee).
But one thing for sure, this spring rolls wouldn't be complete without its perfect spiced vinegar dip or what we locally call sawsawang suka.
400g mung bean sprouts (togue)
2 pcs med.sized sweet potatoes, pre-boiled, peeled and julienned (this makes about 2 cups)
1 large white onion, finely chopped
1 med.sized carrots, shredded
20 pcs lumpia wrapper
salt and pepper to taste
cooking oil, for sauteeing and deep frying
How to prepare:
- Wash mung bean sprouts in cold water. Drain well. Set aside.
- Heat about 2 tbsp oil in a pan, saute onions, add carrots and mung beans.
- Season with a dash of ground black pepper and salt.
- Stir fry vegetables about 3 minutes. Toss in pre cooked sweet potatoes.Turn off heat. Remove the vegetable mix from the pan. Drain excess liquid. Set aside vegetable mix. Let cool.
- Scoop about 2-3 tbsp of vegetable mix into each wrapper, roll and seal the sides.
- Heat oil in pan.
- Deep fry each rolls until golden brown. Drain excess oil with paper towels.
- Serve it hot and crisp. Don't forget your spiced vinegar dip.
- Enjoy the crunch! Yum!
|Lumpiang togue with sweet potatoes|
This post is linked to : eRecipecards