Lumpia Togue Recipe Video

Lumpia is another mainstay of a typical Filipino party meal. Second only to pancit, you'll see spring rolls in most ocasions.


Preparation Time45 MinCooking Time25 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings6
DishMain Ingredient


 Mung bean sprouts1⁄4 Kilogram
 Tofu500 Gram
 Ground pork1⁄4 Kilogram
 Green beans1 Cup (16 tbs), julienned
 Carrots1 Medium, julienned
 Potatoes2 Medium, julienned
 Zayote1⁄2 Cup (8 tbs), julienned
 Onion1 Small, slice
 Garlic3 Clove (15 gm), mince
 Celery stalk1 Medium, chop
 Patis To Taste (fish sauce)
 Black pepper To Taste
 Lumpia wrapper10 (wonton wrapper)
 Cooking oil2 Cup (32 tbs), divided (For deep frying)
For the dip
 Sugar1 Teaspoon
 Salt and pepper To Taste
 Vinegar1⁄4 Cup (4 tbs)
 Red hot chili pepper1 Small
 Garlic1 Teaspoon, mince
 Onions1 Tablespoon, mince

Nutrition Facts

Serving size

Calories 388 Calories from Fat 170

% Daily Value*

Total Fat 19 g29.2%

Saturated Fat 4.7 g23.6%

Trans Fat 0 g

Cholesterol 30 mg

Sodium 115.6 mg4.8%

Total Carbohydrates 40 g13.3%

Dietary Fiber 4 g16%

Sugars 6.9 g

Protein 16 g31.7%

Vitamin A 35% Vitamin C 39.1%

Calcium 6.6% Iron 12%

*Based on a 2000 Calorie diet

Things You Will Need

Frying pan


1. In the frying pan pour cooking oil and fry the tofu slices until golden brown.
2. Place on paper towel and drain excess oil allow it to cool.
3. In a wok pour cooking oil and sauté the garlic until brown add the onion and ground meat, cook until the meat is brown.
4. Add zayote, carrots, potatoes and green beans, sauté everything together until well combined.
5. Add the bean sprouts and mix everything, cover with a lid and allow it to simmer.
6. In the meantime cut the tofu into strips using kitchen scissor.
7. Turn off the heat and add the tofu and stir, transfer in a plate and allow it to cool.
8. Place the wrapper on the worktop and place the mixture in the center and roll it like a spring roll, use water to seal the edges.
9. In a bowl combine garlic, onion, salt and pepper, sugar, vinegar and red chili.
10. Preheat oil in the wok and fry the spring rolls until golden brown on all sides.
11. Place in a paper towel and drain excess oil, cut the spring rolls into half.

12. Serve with the dipping sauce.