Lumpiang Togue Recipe
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Lumpiang Togue Recipe
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Filipino vegetable lumpia
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Ingredients
- 1 lb mung bean sprouts
- 1 carrot julienned
- 4 cloves garlic chopped
- 1 onion sliced
- 1/4 cup dried shrimp
- 8 ounces fried tofu diced
- 1/8 teaspoon ground black pepper
- 2 tablespoons fish sauce
- 15 pieces lumpia wrapper
- 2 cups cooking oil
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Instructions
- Heat a wok or a frying pan and put-in 2 tablespoons of cooking oil.
- When the oil is hot enough, Sauté the garlic and onions.
- Add the dried shrimp. Cook for 1 minute.
- Put-in the fried tofu then stir.
- Add the fish sauce and ground black pepper.
- Put-in the mung bean sprouts and cook for 2 minutes.
- Add the carrot and cook for 1 to 2 minutes. Remove from the pan and let cool.
- Wrap the cooked vegetable in spring roll (lumpia) wrapper.
- Pour the remaining cooking oil in a cooking pot or deep fryer then apply heat.
- Deep fry the wrapped lumpia until the color of the wrapper turns golden brown.
- Remove from the cooking pot or deep fryer and place in a container lined with paper towel to absorb excess oils.
- Transfer to a serving plate
- Serve with vinegar and onion dip.
- Share and enjoy!
Nutrition Information
Show Details
Serving
6g
Calories
866kcal
(43%)
Carbohydrates
34g
(11%)
Protein
19g
(38%)
Fat
75g
(115%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
21g
Monounsaturated Fat
47g
Trans Fat
0.3g
Cholesterol
113mg
(38%)
Sodium
845mg
(35%)
Potassium
200mg
(6%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1716IU
(34%)
Vitamin C
19mg
(21%)
Calcium
132mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 866 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 866kcal | 43% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 75g | 115% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 47g | 235% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 113mg | 38% |
| Sodium | 845mg | 35% |
| Potassium | 200mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1716IU | 34% |
| Vitamin C | 19mg | 21% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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