This is a spring roll which is made of Mung Bean Sprout (known as togue in the Philippines).
I was craving for this food but was lazy to go out and buy from a resto. I searched for the recipe on how to make this. I found some but “complicated” ones. I was on my lazy day that time and not really in the mood for too much slicing and too much ingredients. Out of my laziness, I made this with just a few ingredients only.
500g mung-bean sprouts
1 cup carrot, julienned
2 tbsp oyster sauce
3 tbsp sweet soy sauce
Pinch of salt
20-25 spring roll wrappers
Garlic & onion, chopped
1) Heat a wok (or a pan) with 2 tbsp of cooking oil.
2) When the oil is hot enough, sauté garlic and onion.
3) Add the carrot and cook for a minute.
4) Add half of the mung-bean sprouts and mix well. Add the other half.
5) Add oyster sauce, sweet soy sauce and salt. Mix well and cover for two minutes.
6) Remove from heat. Put the cooked veggies in a strainer to remove the liquid. Let it cool for a few minutes.
7) Wrap the cooked veggies in your spring roll wrapper.
8) In a pot, or a deep fryer, put 2 cups of cooking oil then apply heat.
9) Deep fry the lumpia until it turns golden brown and place it in a container with paper towels to absorb the oils.
10) Transfer to a serving plate and serve with your vinegar dip.
As for me, this is how I made my dip:
After cooking, I was staring at the remaining liquid and at the same time thinking how would I make the dipping sauce? So, an idea came to my mind – make the remaining sauce as my dipping sauce. It may sound odd to some but I love it.
Here’s the vinegar dip with oyster & sweet soy sauce:
Mix ½ cup of the remaining sauce, 3 tbsp vinegar and 1 tbsp cornstarch in a small saucepan and heat it until thick. Now, you can serve it as a dipping sauce to your Lumpiang Togue.
I haven’t taken a photo of the sauce as I started eating these yummies after I finished making the sauce. And poof! They’re all gone!! 😀