Carrots, green onion and fried tofu are stir-fried with the mungbean, then cooled and wrapped

in spring roll
wrappers and deep fried until crispy.

Have you had a vegetable eggroll that you need to spoon the vinegar dip instead of dipping it in because the
veggie fillings tend to end up in the dip?

That is why I put a binder in my Lumpia, even though it's not a traditional practice.

After draining all the liquid sauce from the stir-fried veggies, I add one egg and a couple teaspoons flour before I
roll them.

This prevents the veggies from scattering all over the place.

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YOUR LUMPIANG TOGUE SHOPPING LIST:

Togue or Mungbean Sprouts

Shrimps
Pork
Firm Tofu or Tokwa(optional)
Green Onion
Spring Roll Wrappers

IN THE PANTRY:

Garlic
Onion
Carrots
Fish Sauce or Patis
Salt and Pepper
Cooking Oil
Egg
All-purpose Flour

INGREDIENTS
6 cups Togue or Mungbean Sprouts
1/2 cup Carrots, julienned
1/2 pound Shrimp, shelled
1/4 pound pork or chicken slices/cubes, pre-boiled
1/2 cup shrimp or chicken broth
3 pieces Firm Tofu or Tokwa, fried whole and cut in cubes (optional)
 4 cloves Garlic, minced
1 large Onion, chopped
2 tablespoons Fish Sauce
Salt and Pepper to taste
3 stalks Green Onion, sliced thinly diagonally

1 Egg, beaten(optional)
2 tablespoons All-purpose Flour(optional)

2 cups Cooking Oil for frying

Spring Roll Wrappers

1 Saute the garlic and onion, add the pork or chicken, shrimp, tofu and fish sauce and cook for a couple
minutes.

2 Add the mungbean, and shrimp broth and cook for 3-5 minutes.
3 Season with salt(as needed) and pepper, and turn off the heat.
4 Stir in the green onion.
5 Strain, then set aside and let it cool down completely.

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6 Mix in one beaten egg and 2 tablespoons flour in the cooled veggies.
7 Lay a piece of spring roll, put 2 tablespoons cooked vegetables and roll, tucking both sides in. Finish wrapping
all the vegetables and prepare to fry.

8 Heat up the pan with the 2 cups cooking oil, and fry the Lumpia until golden brown.
9 Serve with a spicy vinegar dip on the side.
BENG'S TIPS
You can skip the egg and flour binder suggestion in this recipe. It doesn't really add to the taste, it's just a
neat and convenient way of eating the eggroll.

I use a paste of 1 tablespoon flour with 2 tablespoons water to seal the lumpiang togue wrapper so they
don't unravel during frying.
To re-heat a fried lumpia, pop it in a pre-heated 450 °F oven (or even a toaster oven) for 10 - 15 minutes
or until the wrapper is crispy.