Lumpiang togue Recipe
- 250 grams bean sprouts
- 250 grams sweet potato peeled and julienned
- 1 medium-sized carrot peeled and julienned
- 1 cup green beans ends removed, sliced thinly
- 1 square tofu sliced thinly and fried
- 125 grams ground pork
- 1 red onion sliced
- 1 head garlic minced
- ½ cup dried shrimp
- 2 tbsps fish sauce
- 24 pcs lumpia wrapper
- Cooking oil for frying
- Salt and pepper to taste
In a wok, sauté onion, garlic until brown.
Add ground pork.
Season with salt and pepper.
Stir well.
Add the bean sprouts, green beans, sweet potatoes, carrots.
Stir until cooked.
Add fish sauce and dried shrimps.
Continue stirring for a few minutes.
Season with salt and pepper.
Add fried tofu.
Cook for another minute while stirring.
Drain and set aside.
Wrap the bean sprouts mixture into the lumpia wrapper one by one.
Repeat process.
In a deep pan, heat oil.
Fry lumping togue one batch at a time until crisp.
Drain and serve.
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