Lumpiang Togue
by Chef Boy Logro
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INGREDIENTS:
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
1/2 cup dried shrimp
2 tbsps fish sauce
24 pcs lumpia wrapper
Cooking oil for frying
Salt and pepper to taste
INSTRUCTIONS:
1. In a wok, sauté onion, garlic until brown.
2. Add ground pork.
3. Season with salt and pepper.
4. Stir well.
5. Add the bean sprouts, green beans, sweet potatoes, carrots.
6. Stir until cooked.
7. Add fish sauce and dried shrimps.
8. Continue stirring for a few minutes.
9. Season with salt and pepper.
10. Add fried tofu.
11. Cook for another minute while stirring.
12. Drain and set aside.
13. Wrap the bean sprouts mixture into the lumpia wrapper one by one.
14. Repeat process.
15. In a deep pan, heat oil.
16. Fry lumping togue one batch at a time until crisp.
17. Drain and serve.
For the dip:
INGREDIENTS:
1 cup white vinegar
2 tbsps soy sauce
1 tsp garlic, minced
Salt and pepper to taste
INSTRUCTIONS:
1. For the dip, mix all INGREDIENTS.
2. Serve on the side.
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