Lumpiang Sotanghon


  • 1 & ½ cups sotanghon, soaked in water then drained
  • 1 cup beansprouts (togue)
  • ¼ cup celery finely chopped
  • ½ cup carrots, sliced thinly into strips
  • ½ to ¾ cup water
  • 1 pc shrimp broth cube
  • 3 cloves garlic, finely chopped
  • 1 pc small onion, finely chopped
  • 10 pcs lumpia wrappers
  • 1 tbsp cooking oil, for sautéing
  • Oil, for deep frying


  1. Pour cooking oil in pan and heat.
  2. Saute the garlic and onion.
  3. Add- in the celery and carrots then cook for 2 minutes.
  4. Add- in the sotanghon, water, and shrimp broth cube.
  5. Simmer until sotanghon is cooked.
  6. Add- in the beansprouts and cook for 1 more minute then remove from heat.
  7. When the sotanghon filling has slightly cooled, get 1 to 2 tbsp of the mixture and wrap in the lumpia wrappers.
  8. Deep fry the lumpia in hot oil then drain.
  9. Allow to cool then serve. Enjoy!

For the dipping sauce: Mix together vinegar, crushed garlic, and soy sauce.