I have made several versions of Lumpia in the blog with different filling just like this Zucchini Lumpia, Lumpia Shanghai and this Lumpia pork recipe. You can have your pick the next time you cook your Lumpia , but today we will make our Lumpia with Togue or Mung bean sprout filling.
Lumpiang Togue is one of my personal favorite because when I get lazy and cannot be bothered with the Lumpia wrapping inconvenience, I can just eat the filling right away. Or, when I do wrap it and fry it, the taste is taken up a notch by its crunchiness.
One of my favorite memories with lumpia is eating it with some friends in one of the street corners in Cebu City- just beside my college dormitory. There is this “manong” ( older vendor) who hangs out in one of the street corners with his Lumpia mobile stall. College students who have been exhausted from a long day of boring school work hangs out there for their Lumpia fill or just congregate around the mobile stall to mess around. This is so common in Cebu City that it has been christened as ” Pungko Pungko” which means SQUAT in English. It got its name because there are no chairs for customers. Customers just get creative to be situated. We will find ourselves sitting on the pavement, on rocks and squatting… whatever and however way to feel comfortable while devouring our Lumpia. My friends and I, will just go hang out in the corner while devouring 3 pieces of Lumpiang Togue and drench it in spicy vinegar. We’ll hold the Lumpia with one hand and take the first bite for an opening and pour the spicy vinegar through the hole like it’s a one shot glass and take the remaining lumpia bite. Oil and vinegar will drip through our mouths and after the third Lumpia, order some more of it… It was a fun memory of a simple and easy life.
Making Lumpia Togue starts with sautee’ing the carrots, onion and garlic. Add in the minced chicken, brown it and spiced it with soy sauce.The Lumpia filling is super simple to make, but the real challenge is wrapping it, so I made a video to show you guys, how to wrap you Lumpiang Togue. If wrapping is so tedious for you, you can just skip that part and eat the Lumpia filling in a bowl. But I recommend that you try wrapping it for practice.
So, enjoy it and it will be nice to see your creation by tagging me on The Skinny Pot Instagram #theskinnypot.
I LOVE THIS LUMPIANG TOGUE BECAUSE:
- I can eat the filling by itself.
- Just perfect when eaten with vinegar with garlic.
- Bring fun memories from my college years.
- When not fried, it is healthy and high in protein.
FOR MORE LUMPIA RECIPE:
Easy and delicious Lumpia Recipe
Lumpiang Togue/Mung Beans Lumpia
- 1 lb Ground Chicken
- 8 oz Mung Bean Sprouts
- 1/2 of red bell pepper chopped
- 1/2 cup finely chopped carrots
- 1 small size onion chopped ( about a size of pingpong ball)
- 5 cloves garlic chopped
- soy sauce pepper ( season according to your taste)
- 1 tablespoon cooking oil
- 1 pack Lumpia wrapper
- Heat cooking oil in low heat and saute' garlic and onion.
- Add in ground chicken and add soy sauce. Cook chicken until it 's brown.
- Add Mung Beans and cook until tender. Add more soy sauce if needed.
- When mung beans is soft and it taste on how you prefer it, turn heat and let mixture cool. Drain the extra fluid.
- When ready, wrap the filling and heat cooking oil. And fry Mung Bean Lumpia until golden brown.
I have never had this before, but it looks really good! I am definitely pinning this for later! Your photos are mouth watering!
Michelle Blackwood says
t had lumpiang togue in years, my friend would always make them I’m so happy that now I can make very own.
This looks so good! I have to try it very soon! The flavors sound great!
Jessica (Swanky Recipes) says
The hubs and I are obsessed with travel shows on Netflix right now. We love to try new recipes in the comfort of our own home and I bet the hub would love this!
This sounds so good! I am so with you on being lazy and just eating the fillings for things instead of wrapping and frying!
These spring rolls look so crispy! Sign me up! Saving this recipe to make for friends. Thanks!
Sam | Ahead of Thyme says
Spring rolls are the best! This looks amazing and so easy to make!
This looks awesome! I love how crispy everything looks and the sound of the crunchy beans inside the lumpia. Plus, pairing it up with a little pork belly looks to be right up my alley!
Anne Murphy says
That looks so good!
I haven’t seen anything sold as Lumpia Wrappers around here. I’ll look some more (paying more attention!) but if I still don’t, what can I use instead? (Other than skipping the wrapper, which I admit has its own temptation…)
Ashley @ Big Flavors from a Tiny Kitchen says
This looks fabulous! I love spring rolls. The sweet and salty goodness paired with the dipping sauce is so addictive! And I agree – eating it without bothering to wrap them is sometimes a total necessity. YUM!
Shobelyn Dayrit says
Man this looks so good! My friend’s mother would make us her lumpia and we would go to town on them. Now I can try to make them myself! Thanks for sharing this.
I happen to LOVE spring rolls. That filling sounds delicious. These would be the perfect party appetizer…and would disappear in a flash too.
Informative post, Thanks for sharing!