Yummy Kitchen

Lumpiang Togue

Lumpiang Togue is a type of lumpiang gulay with added freshness from the mung bean sprouts. It is best eaten as a mid-day snack and partnered with a special vinegar dip.

LUMPIANG TOGUE

Mung bean sprouts is one of those healthy vegetables which are easy to grow at home. I can still remember my elementary science subject where we planted some mung beans and allow it to sprout beautifully. At some point, those mung beans became mung bean sprouts.

Mung bean sprouts give a certain type of freshness to any dish most primarily due to their juicy personality. They really go well with a lot of dishes like Hongkong fried noodles, ginisang togue and many more.

Mung bean sprouts really have the power to have its own type of lumpia. Other vegetables are also used as lumpia filling but they are just called “lumpiang gulay”. Meanwhile, when you add mung bean sprouts to it, it instantly becomes “lumpiang togue”. I guess that’s how powerful mung bean sprouts really are as an ingredient.

Lumpiang togue is one of those hapon snacks which are “nilalako” by our favorite titas. After reading this blog, you will be surprised on how easy your favorite lumpiang togue can be done at home.

HOW TO COOK LUMPIANG TOGUE

Lumpiang togue is not a scary dish to prepare. Some people automatically say no to lumpia dishes since it will involve a lot of wrapping action. But if one actually masters the technique of wrapping, dealing with lumpia wrappers is actually a fun experience. Or you can use this time to ask for help with your siblings or any family member and instantly have a bonding time with them.

What you really need to focus in the lumpiang togue is the vegetable filling. It is actually easy since you’re just going to cook them together. The filling includes ingredients which are already flavorful on their own so seasoning them won’t be too much of a problem.

To start with the vegetable filling, saute your aromatics and the ground chicken. You may also use any other meat like pork, beef or even fish. The next thing to add are the seasonings. Make sure to stir the ingredients well to distribute the flavor. Add the vegetables starting with the carrots and green beans. These are relatively tough vegetables and need more cooking time. The last vegetables to add are the mung bean sprouts and the cabbage. After seasoning and simmering until all the veggies are cooked, strain the filling to remove the liquid. We do not want a dripping lumpia for later.

The next few steps are similar to wrapping any other lumpia. Get a wrapper, add the filling, wrap, and then fry. I am supposed to tell you to just enjoy your lumpiang togue but I remembered that here at Yummy Kitchen, we do all things extra.

So here’s an added recipe for a special vinegar dip which best partners your lumpiang togue. I bet some dip you had were those boring plain vinegar spiced with some chilies. We will share a secret vinegar dip recipe and here’s how to do it.

In a small bowl, make a mixture of all the ingredients except for the vinegar. Boil the vinegar for a few minutes to remove the raw taste. This is where other tinderos and tinderas of lumpia got it wrong. They do not cook the vinegar. Yes the dip tastes strong but throat-hurting strong. To have that sweet and swabe vinegar dip, pour the cooked vinegar over the mixture you made. After you mix everything together, voila! Best dip! Dip your lumpiang togue in this special vinegar dip and every bite would feel like heaven.

Lumpiang Togue

Course: Uncategorized
Servings

15

servings

Ingredients

  • For the lumpiang togue:
  • 2 tablespoons oil

  • 1 onion (minced)

  • 5 cloves of garlic (minced)

  • ¼ kilo of ground chicken (or pork)

  • 1 teaspoon ground black pepper

  • 1 pc chicken broth cube

  • 1 carrot (cut into strips)

  • 1 cup green beans (cut into strips)

  • 5 cups mung bean sprouts

  • 2 cups cabbage (chopped)

  • For the special vinegar dip:
  • 1 onion (minced)

  • 3 to 4 tablespoons brown sugar

  • ½ teaspoon ground black pepper

  • 1/2 tsp salt

  • 1 tsp soy sauce

  • 1 cup white vinegar

Directions

  • For the lumpiang togue:
  • Heat some oil in a pan and sauté the onions and garlic until aromatic and light brown. Add the ground chicken and sauté with the aromatics. Season with pepper.
  • Add the chicken broth cube, oyster sauce and fish sauce. Stir and sauté for a few minutes.
  • Add the carrots and green beans and sauté for a few minutes. Cover the pan and let it simmer until the veggies are tender.
  • Add the mung bean sprouts and the chopped cabbage. Toss gently until all the ingredients are well-mixed. Simmer for a few minutes.
  • Do some taste test and season with salt.
  • Strain the veggies to remove excess liquid. Set it aside to cool down a bit.
  • Lay a piece of lumpia wrapper and put a scoop of vegetable filling. Wrap carefully and make sure the sides are closed. Brush the edge with water or egg white to help seal the lumpia. Do these steps with the rest of the ingredients.
  • Heat some oil in a pan. Fry the lumpiang togue in batches until all sides are golden brown. Transfer the fried lumpia in a strainer or paper towel to drain excess oil.
  • Transfer the lumpiang togue in a serving plate and make the vinegar dip.
  • For the special vinegar dip:
  • In a small bowl, add the onions, sugar, black pepper, salt and soy sauce. Mix the ingredients well.
  • Boil the vinegar in a pot for 3 to 5 minutes. Do not stir.
  • Pour the hot vinegar in the mixture and stir until all the sugar and salt dissolves.
  • Serve the lumpiang togue with the special vinegar dip and enjoy!

Lumpiang Togue Recipe (Tagalog)

MGA SANGKAP:

Para sa lumpiang togue:

Para sa special vinegar dip:

PAANO LUTUIN:

For the lumpiang togue:

  1. Magpainit ng mantika sa isang kawali. Igisa ang sibuyas at bawang hanggang maging light brown. Ilagay ang giniling na manok at igisa kasama ang sibuyas at bawang. Budburan ng paminta at haluin.
  2. Ilagay ang chicken broth cube, oster sauce at patis. Haluin ito at igisa ng ilang minute.
  3. Ilagay ang carrots at green beans. Igisa ang mga ito ng ilang minute. Takpan ang kawali at hayaan itong maluto hanggang maluto ang mga gulay.
  4. Ilagay ang togue at repolyo. Haluin ito ng dahan dahan. Hayaan itong maluto ng ilang minute.
  5. Tikman at lasahan ito gamit ang asin.
  6. I-strain ang mga gulay para matanggal liquid. Isantabi ang mga ito para medyo lumamig.
  7. Maglagay ng isang lumpia wrapper sa isang malinis na flat surface at lagyan ng isang scoop ng vegetable filling. I-roll ito ng dahan-dahan at siguraduhing sarado ang dalawang gilid. I-brush ng tubig o egg white and dulo para mas ma-secure and pagkakasarado ng lumpia. Ulitin ang mga steps na ito hanggang magamit lahat ng vegetable filling.
  8. Magpainit ng mantika. Iprito ang lumpiang togue hanggang maging golden brown ang lahat ng sides. Ilipat ang mga nalutong lumpiang togue sa isang strainer o paper towel para tumulo ang sobrang mantika.
  9. Ilipat ang lumpiang togue sa isang serving plate at gawin ang special vinegar dip.

For the special vinegar dip:

  1. Sa isang maliit na bowl, ilagay ang sibuyas, asukal, paminta, asin at toyo. Haluin ang mga ito ng mabuti.
  2. Pakuluan ang suka sa isang pot ng 3 hanggang 5 minuto. Wag itong hahaluin.
  3. Ibuhos ang mainit na mantika sa ginawang mixture. Haluin ang dip hanggang matunaw ang asin at asukal.
  4. I-serve ang lumpiang togue kasama ang special vinegar dip. Enjoy!
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