Bean sprout lumpia, or lumpiang togue, as it is popularly known to the Filipinos, is so named because the bean sprout is the dominant ingredient. But that’s not really a strict rule. The proportion between the different vegetables can be changed. You can have more carrots and green beans. Or you can add more tofu and pork. It’s all a matter of preference. Or budget. If you want to keep the cost down, then more bean sprout and less of everything else will do the trick.
- 1/2 kilo of (mung) bean sprouts, washed and drained
1 small tofu, cut into 1/2 x 1/2 inch cubes
100 grams of pork, cut into 1/2 x 1/2 inch cubes
1 carrot, julienned
100 grams of green beans, sliced diagonally into 1 inch lengths
1 head garlic, minced
1 onion, diced
2 tomatoes, diced
1 egg, beaten
12 pieces spring roll wrappers (you can also used the largest size of wonton wrappers)
vegetable cooking oil
- Heat skillet. Pour in 1 tsp. of cooking oil. Saute pork until no longer pink. Add garlic. Stir for 30 seconds. Add onions and tomatoes. Stir until tomatoes start to liquify. Add 1/2 cup of water, salt and pepper. Bring to a boil. Lower fire and simmer until pork is tender. Increase heat to high. Add tofu. Stir. Add in the carrots and green beans. Stir until beans are almost done. Add in bean sprouts. Stir for a few seconds; bean sprouts take only about a minute to cook. Turn off the heat. Transfer to a shallow bowl and cool. Drain in a colander.
Separate egg wrappers. Place a heaping tablespoon of the beansprout mixture (please make sure that the vegetables have been cooled and drained completely). From the side nearest you, roll towards the center. Fold the left and right sides inward to seal, then continue rolling away from you. Brush edges with beaten egg to seal the roll completely. repeat until all the wrappers have been filled.
Heat 1 cup of vegetable cooking oil in skillet (a work, preferably). When it starts to smoke, set heat to medium-high. Lower rolls into the oil one by one. Do not overcrowd the skillet (just 3 or 4 at a time), or place rolls one after the other too rapidly, as this will make the temperature drop and you will have soggy and oily rolls. The rolls will brown quickly. Turn to brown the other side. Repeat with all the rolls. Drain fried rolls on a stack of paper towels.
For the sauce, mix together : 1/2 cup vinegar (acidity of vinegar varies, native Filipino vinegar is quite strong), 1/2 tsp. salt, 1/2 tsp. ground black pepper, 1 tsp. minced garlic and 1 tablespoon minced onions.
Cooking time (duration): 30 minutes excluding cooling and draining time for the filling
Number of servings (yield): 6