Lumpiang Togue
User Reviews
4.1
Lumpiang Togue
Description
Lumpiang Togue features a savory filling made from pork belly, shrimp, and a medley of vegetables including carrots, green beans, and bean sprouts. The pork is browned and simmered with fish sauce and water, then combined with shrimp and vegetables briefly cooked to retain some firmness. This mixture is carefully drained and cooled to avoid soggy wrappers before wrapping in thin spring roll skins. The rolls are tightly wrapped to maintain crispness when fried. The result is a crunchy exterior with a tender, flavorful filling combining meatiness and fresh vegetable textures.
The dish suits casual gatherings and snack times, offering a satisfying bite with a blend of umami from pork and shrimp mixed with fresh vegetable notes. It pairs well with a dipping sauce, enhancing the overall flavor experience.
Properly draining and cooling the filling before wrapping prevents sogginess and tearing of the wrappers. Avoid overcooking vegetables to keep their texture and remove excess moisture to ensure crisp spring rolls. Wrapping tightly helps avoid oil seepage during frying, keeping the rolls less greasy.
Ingredients
- canola oil
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- ½ pound pork belly or pork butt, diced
- 1 tablespoon fish sauce
- ½ cup water
- ½ pound Shrimp peeled, deveined, and chopped
- 1 carrot large, peeled and julienned
- 1 cup green beans stemmed and cut thinly on a bias
- 4 cups bean sprout
- salt to taste
- black pepper to taste
- 12 pieces spring roll wrapper
Instructions
- In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
- Add diced pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add water and bring to boil. Lower heat, cover, and simmer for about 7 to 10 minutes or until pork is tender and liquid is absorbed.
- Add shrimps and cook, stirring occasionally, just until color changes to pink.
- Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are halfway done.
- Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds or just until heated through. Season with salt and pepper to taste.
- Immediately remove the vegetable mixture from heat and drain in a colander. Cover with film and refrigerate for a few minutes to completely cool.
- Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
- Spoon about 2 tablespoons of the vegetable mixture on the middle of the wrapper.
- Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
- In a skillet over medium heat, heat about 2 inches deep of oil to 350 F. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and crispy.
- Remove from pan and drain on a wire rack. Serve immediately with spiced vinegar dip.
Notes
- Do not add liquid when cooking the vegetables to prevent excess moisture from the bean sprouts.
- Remove vegetables from heat when nearly cooked as they continue cooking off heat and during frying.
- Drain and cool filling completely before wrapping to avoid tearing wrappers due to steam or moisture.
- Do not overfill the wrappers to prevent bursting during frying.
- Wrap rolls tightly to prevent oil infiltration and excessive greasiness.
- Keep wrappers covered with a damp cloth while assembling to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 283mg | 12% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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