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Lumpia Togue - Filipino Spring Rolls Recipe Video
|Mung bean sprouts||1 Kilogram|
|Ground pork||1 Kilogram|
|Thinly sliced green beans||1 Cup (16 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Thinly sliced potatoes||1 Cup (16 tbs)|
|Thinly sliced chayote squash||1 Cup (16 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
|Minced garlic||4 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Patis||1 Tablespoon (fish sauce)|
|Black pepper||2 Teaspoon|
|Lumpia wrapper||25 Large (wonton wrapper)|
|Vinegar||3 Cup (48 tbs)|
|Red hot chili pepper||1 Medium|
|Vegetable oil||4 Cup (64 tbs)|
Calories 508 Calories from Fat 394
% Daily Value*
Total Fat 44 g68.4%
Saturated Fat 7.8 g39.2%
Trans Fat 0 g
Cholesterol 28.8 mg9.6%
Sodium 160 mg6.7%
Total Carbohydrates 17 g5.8%
Dietary Fiber 1.7 g6.6%
Sugars 3.4 g
Protein 10 g20.7%
Vitamin A 21% Vitamin C 17%
Calcium 3.2% Iron 6.5%
*Based on a 2000 Calorie diet
1.In a wok, heat 1/3 cup of vegetable oil.
2.Fry the tofu squares until they are golden brown on both sides.Drain and let them rest on some paper towels.
3.In the hot oil add 3 tablespoons of garlic and the onion.Give the both a stir.
4.Throw in the ground pork and stir fry until the meat is brown.
5.Add the chayote, carrots, potatoes and green beans and stir everything well.
6.Empty the mung bean sprouts in the wok and mix it in.
7.Cover and cook on high heat for 3 minutes.
8.Cut fried tofu into thin strips.
9.Turn off the heat on the wok and mix in the fried tofu.
10.Add the celery and fold it in.
11.Take a plate, spoon the mixture on it and set aside to cool.
12.Carefully separate each lumpia wrapper and lay it down on the counter.
13.Place 2 tablespoons of the cooked vegetable and meat mixture diagonally.
14.Start wrapping from the corner tucking the sides in. Use water to seal the edges.
15.Wrap the spring rolls and set aside for sometime and make the dip.
16.In a bowl, take finely chopped garlic and onion.
17.Add salt and sugar in it.
18.Pour in the vinegar and throw in the red chili.Stir and the dip is ready.
19.In a deep frying pan, pour in the vegetable oil and heat it.
20.Fry the spring rolls about 2 or 3 at a time till they are golden brown.
21.Drain on paper towel.
22. Serve right away alongside the dip.