I’ve shared several lumpia variations on the blog, including zucchini lumpia, lumpia shanghai and a pork lumpia recipe. Today’s version is Lumpiang Togue — lumpia filled with togue (mung bean sprouts). It’s a simple, satisfying snack or appetizer that’s crunchy when fried and surprisingly good even served just as the filling in a bowl.
Lumpiang Togue is one of my favorites for its versatility. On busy days when I don’t feel like wrapping, I’ll simply enjoy the cooked filling on its own. When I do take the time to wrap and fry them, the crisp shell lifts the whole flavor profile, and the contrast between crunchy wrapper and tender filling is irresistible.
One of my fondest memories of lumpia comes from college in Cebu City. A vendor would park a small mobile stall near my dormitory, and students would gather there after classes. The informal gathering spot was called “Pungko-Pungko,” which literally means “squat” — there were no chairs, so people found creative places to sit: on the pavement, on stones, or squatting on the sidewalk. My friends and I used to buy a few pieces of Lumpiang Togue, dip them in spicy vinegar, and eat while chatting. The street-food experience, the dripping oil and tangy vinegar, and the simple pleasure of sharing food with friends made those evenings special.
The filling itself is straightforward to prepare. You start by sautéing garlic, onion and carrots, then brown ground chicken and season with soy sauce. Add mung bean sprouts and cook until just tender, then drain any excess liquid and let the filling cool slightly before wrapping. Wrapping can be the trickiest part for beginners, so if it feels tedious, feel free to enjoy the filling as-is — but I do recommend practicing the roll for that classic lumpia experience.
If you try this recipe, I’d love to see your results — tag me on Instagram @theskinnypot or use the hashtag #theskinnypot.
Why I love Lumpiang Togue
- The filling is delicious on its own, so wrapping is optional.
- When fried, it becomes wonderfully crunchy.
- It’s perfect with a dip of vinegar and garlic.
- It brings back simple, happy memories from college.
- When not fried, it’s a healthier, high-protein option.
More lumpia ideas
- Zucchini Lumpia
- Lumpia Shanghai
- Classic pork lumpia
- Fresh lumpia with ubod
How to Cook Lumpiang Togue (Mung Bean Sprout Spring Rolls)
Author: Shobee
Ingredients
- 1 lb ground chicken
- 8 oz mung bean sprouts (togue)
- 1/2 red bell pepper, chopped
- 1/2 cup finely chopped carrots
- 1 small onion (about the size of a ping-pong ball), chopped
- 5 cloves garlic, chopped
- Soy sauce and black pepper, to taste
- 1 tablespoon cooking oil
- 1 pack lumpia wrappers
Instructions
- Heat the oil over low heat. Sauté the garlic and onion until fragrant and translucent.
- Add the ground chicken, season with soy sauce and pepper, and cook until fully browned.
- Stir in the carrots and red bell pepper, then add the mung bean sprouts. Cook until the sprouts are tender but not mushy.
- Taste and adjust seasoning with more soy sauce or pepper if needed. Remove from heat and let the mixture cool slightly. Drain any excess liquid so the filling isn’t soggy when wrapped.
- Place a small amount of filling on each lumpia wrapper, fold and roll securely. If frying, heat oil to medium and fry the lumpia until golden brown and crisp.
Notes and Tips
After wrapping, you can fry the lumpia immediately or arrange them in a single layer on a tray and freeze. Once firm, transfer the frozen lumpia to a sealed bag for storage. You can fry them straight from frozen — no need to thaw; just increase the cooking time slightly so they heat through and become golden.
If you have leftover wrappers, keep them sealed tightly to prevent drying. Wrap them in cling film and store in a zip-top bag in the freezer.
There is a video demonstration available for tips on how to wrap lumpia if you’d like a visual guide.