How to cook: Lumpiang togue (spring rolls with mung bean sprouts filling) How to cook: Lumpiang togue (spring rolls with mung bean sprouts filling)

This brings back memories of warm afternoons on the steps of the U.P. Law Library. There was this ambulant vendor who would come by almost everyday just as it was time for the traditional mid-afternoon merienda (snack) and we students would be pointing at one another as to whose turn it was to treat the rest to a lumpia snack.

Bean sprout lumpia, or lumpiang togue, as it is popularly known to the Filipinos, is so named because the bean sprout is the dominant ingredient in the filling. But that’s not really a strict rule. The proportion between the different vegetables can be changed. You can have more carrots and green beans. Or you can add more tofu and pork or some other meat. It’s all a matter of preference. Or budget. If you want to keep the cost down, then more bean sprout and less of everything else will do the trick.

Recipe: Spring rolls with mung bean sprouts filling


  • 1/2 kilo of (mung) bean sprouts, washed and drained
  • 250 g. of fresh spinach, stalks discarded
  • 1 block of firm tofu (about 300 g.), cut into half-inch cubes
  • 250 g. of pork (or chicken), sliced thinly
  • 1 carrot, julienned
  • 100 g. of green beans, sliced diagonally into 1 inch lengths
  • 6 cloves of garlic, minced
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp. of grated ginger
  • patis (fish sauce), to taste
  • ground black pepper, to taste
  • 1 egg, beaten
  • 18 pieces spring roll wrappers
  • about 2 c. of vegetable cooking oil


  1. Place the pork or chicken slices in a bowl. Pour in 1 teaspoonful of fish sauce. Sprinkle with pepper. Mix well.
  2. Heat about 2 tablespoonfuls of cooking oil in a wok. Add the pork or chicken and cook over very high heat just until the color changes (about 30 seconds if the temperature is correct).
  3. Add the garlic, tomato, ginger and onion, and cook until the meat slices start to brown along the edges.
  4. Add the tofu, carrot, green beans, mung bean sprouts and spinach leaves. Stir. Season with patis and pepper. Cook, stirring, for a few minutes or just until the vegetables start to turn soft. Turn off the heat immediately so as not to make the vegetables soggy. Taste and adjust the seasonings.
  5. Transfer to a wide shallow bowl and cool for about 30 minutes. Transfer to a strainer and allow all the liquid to drip completely for another half an hour. Don’t make short cuts with the straining part. You want to remove all the excess liquid so as not to soak the spring roll wrappers.
  6. Lumpiang togue (spring rolls with mung bean sprouts filling)
  7. Separate the spring roll wrappers. Follow the guide for making spring rolls but use about a tablespoonful and a half of filling for each spring roll (you’ll need the beaten egg to seal the spring rolls). With the given ingredients, you should be able to make about 18 medium sized spring rolls. By medium sized, I mean about 4 inches long and about 2 inches in diameter.
  8. Lumpiang togue (spring rolls with mung bean sprouts filling)
  9. Heat the cooking oil and start frying the spring rolls in batches. How many per batch depends on the size of your wok. As a rule of thumb, just make sure that they are floating in oil and barely touching one another. More importantly, you should be able to roll and turn them over easily.
  10. Lumpiang togue (spring rolls with mung bean sprouts filling)
  11. Rolling the spring rolls in hot oil is important for even browning. When the spring rolls are a uniform light golden color, scoop them out of the hot oil.
  12. Lumpiang togue (spring rolls with mung bean sprouts filling)
  13. Drain the fried spring rolls on layers of paper towels to remove any excess oil. Then, fry the next batch, and so on, until all the spring rolls have been fried.
  14. Lumpiang togue (spring rolls with mung bean sprouts filling)
  15. Serve the spring rolls while hot to make sure that the wrappers are crisp. A dipping sauce of spicy vinegar is the traditional accompaniment.

Preparation time: 20 minute(s), excluding the time to cool and drain the filling

Cooking time: 10 minute(s)

Number of servings (yield): about 18 spring rolls

*This is an updated recipe from two earlier versions published in 2003 and 2009, respectively.

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  1. anna park says

    thanks for this recipe and information kasi po we have a school festival this week here in korea and each country represent each traditional food and i choose this food “lumpiang togue” sana marami ang bumili kasi we make it and sell it paramihan ng benta

  2. camille says

    another gem of a recipe!
    since i discovered your website(abt 2 yrs ago), i never ran out of ideas on what to cook next.
    i work the night shift and the pinays in our unit always eat dinner together and share whatever baon we have.

    maraming salamat, connie, for sharing your recipes and for this site. you’ve saved us from chinese takeout & pizza deliveries. more power to you! – camille, miami :-)

    PS: since i tried your famous baked macaroni w/ the creamy sauce, i’ve been your #1 fan!

    • A says

      El proceso de praparar la masa es muy complicado, entonces preferimos comprarlos en el mercado. Creo que hay mercados chinos/asiaticos en Espana?

        • dolores reyes says

          hi connie, this one is really my favorite and i always cook this.may i ask if you have a recipe of the springroll wrapper.thanks and more power.

          • Connie says

            I don’t know what you mean by “the” springroll wrapper. There are so many kinds. I have two recipes in the archive (please use the search bar).

  3. Girlie Mae says

    Hi, this is one of my favourite dishes. The easiest trick to get my kids to eat vegetables without knowing it. To make it fun, I usually add raisings to the vegetable mixtures before I roll it up in the lumpia wrappers. Superb.

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