I have shared several lumpia recipes on the blog with different fillings, including Zucchini Lumpia, Lumpia Shanghai, and a pork lumpia. Today’s version features Lumpiang Togue — lumpia filled with togue (mung bean sprouts).
Lumpiang Togue is one of my favorites because the filling is delicious on its own when I don’t feel like wrapping. If I do wrap and fry them, the crunch takes the flavor up a notch.
I have fond memories of eating lumpia with friends near my college dorm in Cebu. A friendly vendor with a mobile lumpia stall would set up on the corner and students would gather for a quick, tasty break. This spot became known as “Pungko-Pungko,” which literally means “squat.” There are no chairs, so customers sit on the pavement, on rocks or simply squat — whatever makes them comfortable while enjoying lumpia. My friends and I would often split three pieces of lumpiang togue, dunk them in spicy vinegar and squeeze the first bite to let the vinegar flow through the filling like a single shot, then finish the rest. Oil and vinegar would drip as we ate, and after the third lumpia we’d usually order more. It’s a simple memory that always makes me smile.
To make Lumpiang Togue, start by sautéing carrots, onion and garlic in a little oil. Add ground chicken, brown it and season with soy sauce. Stir in the mung bean sprouts and cook until they’re tender. The filling is quick and straightforward — the wrapping is the trickier part, which is why I made a video to demonstrate the technique. If wrapping feels tedious, you can serve the filling in a bowl, but I recommend practicing the wrap if you can.
Enjoy making this lumpia. If you post your version on Instagram, tag me at The Skinny Pot using #theskinnypot — I love seeing your creations.
Why I love Lumpiang Togue:
- The filling is tasty enough to eat on its own.
- Crispy when fried.
- Perfect with vinegar and garlic.
- Brings back college memories.
- When not fried, it’s a lighter, protein-rich snack.
How to Cook Lumpiang Togue (Mung Bean Sprout Spring Rolls)
Author: Shobee
Course: Appetizer | Cuisine: Filipino
Ingredients
- 1 lb ground chicken
- 8 oz mung bean sprouts
- 1/2 red bell pepper, chopped
- 1/2 cup finely chopped carrots
- 1 small onion, chopped (about ping-pong ball size)
- 5 cloves garlic, chopped
- Soy sauce and pepper, to taste
- 1 tablespoon cooking oil
- 1 pack lumpia wrappers
Instructions
- Heat the cooking oil over low heat and sauté the garlic and onion until fragrant.
- Add the ground chicken and soy sauce, cooking until the chicken is browned.
- Stir in the mung bean sprouts and cook until tender. Add more soy sauce if needed.
- When the sprouts are soft and seasoned to your preference, turn off the heat and let the mixture cool. Drain any excess liquid.
- Wrap the cooled filling in lumpia wrappers. Heat cooking oil and fry the lumpia until they are golden brown and crisp.
Notes
You can cook the lumpia immediately after wrapping, or arrange them on a tray and freeze. Once firm, transfer to a Ziplock bag and store in the freezer. When frying from frozen, there’s no need to thaw — cook them until golden brown.
To preserve leftover wrappers, seal them tightly. I wrap the stack in cling film, remove as much air as possible, and store them in a zip-top bag in the freezer.
Enjoy your Lumpiang Togue — crunchy, flavorful, and full of comforting memories.