Pritong Lumpiang Togue Recipe (Mung Bean Egg Roll)

Lumpiang Togue is a comfort food for most filipinos, it is found in small food stall vendors around the busy streets of school and small offices. This food are the most common lunch pack being sold to thrifty employees who wants to save money for everyday lunch at the office. Crispy Lumpiang Togue dipped in white vinegar sauce with different spices is one of my fave. It makes my tongue long for the sour taste of vinegar as you dip the crispy egg roll mung bean. Crispy succulent. This recipe is very affordable you will only need Php 150 estimate.

Ingredients:

1 pack Togue (mung bean sprouts) 20php worth

1/4 kilo Pork strips 20php

1 Carrot (Julienned) 10php

1 cup of Bagiou beans (chopped) 5php

3 pcs Hard Tofu (cut into small squares) 30php

Salt

Pepper

1 tsp soy sauce

2 tsp patis

1 sachet Mama Sita's Oyster sauce 10php

20 pcs Egg roll wrapper  40php

Dried Basil Leaves (optional)

Dried thymes (optional)

1 clove Garlic (chopped) 5php

1 Onion (chopped) 5 php

Vinegar Dip Sauce:

White vinegar 8php

Black pepper powder 2php

Pinch of salt

Pinch of sugar

Chopped onion 5php

Procedure:

1. Fry tofu cubes until brown, set aside

2. Boil pork in water, pepper, dried basil leaves, dried thymes, pinch of salt for 30mins. Once soft and tender, drain and set aside

3. In a wok saute, garlic and onion until brown and transluscent reapectively. Add in pork strips

4. Add in soy sauce, patis, oyster sauce, pinch of salt

5.  Add in carrots, togue and bagiou beans. Sautee for 5 mins or less, just to half cook the vegetables.

6. Once half cooked, drain it to remove dripping sauce. We need it a bit dry for egg roll wrapping

7. Wrap it and roll it seal both ends like an envelope and seal the egg roll with a touch of water.

8. Fry it until crispy and golden brown.