Pritong Lumpiang Togue with Vinegar Soy Sauce Dip

Pritong Lumpiang Togue with Vinegar Soy Sauce Dip from Pinay In Texas Cooking Corner


For the Lumpia:

  • 1 lb bean sprouts
  • 1 potato, peeled and julienned (about 1 cup)
  • 1 medium sized carrot, peeled and julienned
  • a handful of green beans, ends removed and sliced thinly (about 1 cup)
  • 16 oz. tofu, sliced thinly and fried
  • 1/2 lb ground pork
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup dried shrimps
  • 2 Tbsp fish sauce
  • salt and pepper to taste
  • 24 pc. spring roll wrapper
  • cooking oil for frying

For the Dip:

  • 1/2 cup vinegar
  • 1/8 cup soy sauce
  • 1/4 cup water
  • 2 tsp sugar
  • 1/8 tsp salt
  • 1/4 cup minced onion
  • 1/8 cup minced garlic
  • 1 pc Thai pepper, chopped (optional)


For the Lumpia:

1. In a wok or large skillet over medium heat, saute garlic until light brown. Add onions and saute until translucent. Add ground pork and saute for 3 minutes or until there's no more red part showing. Season with about 1/2 teaspoon of salt and 1/8 tsp freshly ground pepper. Mix well. Cook for about 3 minutes or until pork is tender.

2. Add the been sprouts, green beans, potatoes and carrots. Stir until well combined. Add fish sauce and dried shrimps. Continue stirring until well distributed. Cook for about 3 minutes. Season with salt and pepper to suit your taste. Add fried tofu and green onions. Mix until well incorporated with other ingredients. Cook for another minute. Remove from heat. Transfer to a colander to drain excess liquid. Allow to completely cool down.

3. Prepare the wrappers. Spoon about 1/4 cup of the mixture on the lower edge of each wrapper. Begin to fold egg roll like an envelope: first, fold over the lower edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. I used the sauce I got from draining the cooked mixture. Place the wrapped egg roll on a platter. Repeat until all filling mixture is used up.
4. Heat enough oil in a frying pan over medium high heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 4 minutes to cook. Shake the egg roll over the pan to help remove the excess oil. Place egg roll on layers of paper towels to drain.

For the Dip:

In a small bowl, mix vinegar, soy sauce and water. Stir in sugar and salt until dissolved. Add minced garlic, onions and Thai Pepper. Mix until well combined.