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Lumpiang Togue Recipe

Lumpiang Togue (With Dipping Sauce) Recipe

Course Side Dish, Snack
Cuisine Filipino


  • Spring roll wrapper (lumpia wrapper)
  • 1/2 kg Mung bean sprouts (togue)
  • 1/4 kg Ground pork
  • 1 pc Small-sized onion chopped
  • 3 cloves Garlic minced
  • 1 pc Bouillon cube pork or beef
  • 2 tbsp Soy sauce
  • 1 pc Medium-sized sweet potato (kamote) julienned
  • 1 pc Medium-sized carrot julienned
  • Salt and pepper to taste
  • Cooking oil

For the Dipping Sauce:

  • 1 cup Vinegar
  • 2 tbsp Soy Sauce
  • 2 tbsp Sugar
  • 1 clove Garlic minced
  • 1 pc Small-sized onion chopped
  • Ground black pepper to taste


  • Heat oil in a pan. Sauté onion and garlic until limp or aromatic.
  • Add ground pork. Cook until slightly brown then add bouillon cube. Season with ground black pepper. Cook meat until brown in color.
  • Add sweet potato (kamote) and carrots. Cook for 3 minutes over medium heat.
  • Add mung bean sprout (togue). Add patis (fish sauce), season with salt and pepper. Mix until well combined.
  • Cook for 2 minutes or until sweet potato (kamote), carrots and mung bean sprouts (togue) is done but still crunchy.
  • Drain excess oil and water from the mixture using strainer. Set aside and let it cool.
  • Spoon 1 tablespoon of the mixture on the lumpia wrapper and roll half-way. Fold both sides and roll leaving 1 inch of the lumpia wrapper.
  • Dab remaining 1 inch of the lumpia wrapper with water and roll again to seal. Repeat process until you finish all the mixture.
  • Heat oil in a pan and deep fry lumpia in batches until golden brown in color. Drain excess oil in paper towel. Serve hot with dipping sauce.

For the Dipping Sauce:

  • In a bowl mix together onion, garlic, sugar, vinegar, soy sauce and ground black pepper. Mix well.