Lumpiang Togue

LUMPIANG TOGUE- Mung bean sprouts (locally known as togue) are used as the major ingredient to this dish. This dish is a popular appetizer and snack in the Philippines and it is best eaten when dipped in spicy vinegar with onions and whole peppercorn.

In the savoury Lumpia, there are two kinds…the fried ones and the fresh version.

Lumpiang Togue (Beansprout) or Lumpiang Gulay (Vegetables) which in Malabon are called Sumpia, with a spicy vinegar dipping sauce and can be paired with Lugaw (Filipino Congee).



  • 2 tablespoon oil (for sauteing)
  • 150 grams ground chicken
  • 4 cloves garlic, minced
  • 1 medium onion, minced
  • 300 grams togue (mung bean sprouts)
  • 1 medium-sized carrot, julienned
  • 100 grams green beans( Baguio beans)
  • 1 small cabbage
  • 1/2 teaspoon black ground pepper
  • 1 pork broth cube
  • 1/2 teaspoon salt
  • 1 tablespoon oyster sauce
  • Spring roll wrapper
  • 3 to 4 cups cooking oil (for frying)

1 tablespoon cornstarch dissolve in 1/4 cup of water for sealing lumpia wrapper

For dipping:

  • 1/2 cup vinegar
  • 1 small onion
  • 1/4 teaspoon black ground pepper
  • 1/2 teaspoon salt
  • 3 pieces chili
  • 3 tablespoon brown sugar


  1. Heat a frying pan and put-in 2 tablespoons of cooking oil. When the oil is hot enough, Sauté the garlic and onions.
  2. Add the ground chicken and cook for 5 minute.
  3. Add the salt, pork broth cube, oyster sauce, and ground black pepper.
  4. Put-in the mung bean sprouts, carrots, green beans and cook for 3 minutes.
  5. Add the cabbage and cook for 1 to 2 minutes.
  6. Remove from the pan and let cool.
  7. Wrap the cooked vegetable in spring roll (lumpia) wrapper.
  8. Fry the spring roll (lumpia) until the color of the wrapper turns golden brown.
  9. Transfer to a serving plate. Serve with vinegar and onion dip. Share and enjoy!