Crispy Lumpiang Togue | Quick & Easy Filipino Veggie Lumpia
Crispy lumpiang togue is a classic Filipino street-style spring roll packed with sautéed vegetables, mung bean sprouts, and a bit of pork for flavor. It’s crunchy on the outside, juicy on the inside, and perfect with a sharp vinegar dip.
Servings: 15 pieces
Ingredients
- 1 onion chopped
- 4 cloves garlic minced
- 150 g ground pork
- Salt and pepper to taste
- 1 small sweet potato julienned
- 1 cup string beans sliced
- 2 to 3 cups fresh togue mung bean sprouts
- 1 tbsp oyster sauce
- Pinch MSG optional
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
- Lumpia wrappers
- Oil for frying
- Vinegar dipping sauce for serving
Instructions
- Heat oil in a pan over medium heat. Sauté garlic and onion until fragrant.
- Add ground pork, season with salt and pepper, and cook until lightly browned.
- Add sweet potato and string beans. Cook until slightly tender.
- Add the mung bean sprouts and toss to combine.
- Stir in oyster sauce and MSG (if using).
- Add the cornstarch slurry and mix until the filling is moist but not wet.
- Remove from heat and let the mixture cool completely.
- Place a spoonful of filling onto a lumpia wrapper. Roll tightly and seal with water.
- Heat oil over medium heat and fry lumpia until crisp and golden brown.
- Remove and drain on a rack or paper towel. Serve hot with vinegar dipping sauce.
Notes
Texture Balance
Do not overcook the togue. It should stay slightly crisp for that juicy bite inside. Moisture Control
Drain excess liquid before wrapping to prevent soggy lumpia and oil splatter. Wrapping Technique
Roll tightly to avoid oil getting inside. Loose wraps absorb more oil and lose crunch. Heat Control
Use medium heat. Too hot burns the wrapper before the filling heats through. Batch Strategy
Make a big batch. These disappear fast—Filipinos will absolutely take extras home, no questions asked. 😅 Storage / Reheating
Store uncooked lumpia in the fridge for up to 2 days or freeze for longer storage. Fry straight from chilled or frozen for best results.
Do not overcook the togue. It should stay slightly crisp for that juicy bite inside. Moisture Control
Drain excess liquid before wrapping to prevent soggy lumpia and oil splatter. Wrapping Technique
Roll tightly to avoid oil getting inside. Loose wraps absorb more oil and lose crunch. Heat Control
Use medium heat. Too hot burns the wrapper before the filling heats through. Batch Strategy
Make a big batch. These disappear fast—Filipinos will absolutely take extras home, no questions asked. 😅 Storage / Reheating
Store uncooked lumpia in the fridge for up to 2 days or freeze for longer storage. Fry straight from chilled or frozen for best results.