I was thinking of reusing the leftover food from the fridge to make a new dish which is “lumpiang togue”. We had leftovers of tofu or “tokwa” from yesterday and pan fried shrimps from the previous day. I still have a slice of raw squash, used it as replacement of “kamote” or sweet potato, few pieces of excess lumpia wrapper from last week’s “shaghai rolls” that I made while I bought some “togue” or bean sprouts. And now I have a nutritious and appetizing treat for merienda, with the perfect spicy vinegar and soy sauce as dipper.
The lumpiang togue is the most popular lumpia recipe probably because it’s the easiest to cook and costs much less than the other variations. Also, it has become a favorite among Filipinos as proven by the fact that it is one of the most common street foods all over the Metro.
- 1/4 kg. bean sprouts
- fresh or fried shrimps; chopped
- a portion of squash, peeled, seeded and sliced into thin strips or sweet potato (which ever is available)
- thin slices of fried tokwa (tofu)
- 5 gloves garlic, minced
- 1 large onion, minced
- 2 tablespoons olive oil (or any cooking oil will do)
- 2 tablespoons fish sauce
- about 20 pcs. lumpia wrapper
- salt and pepper to taste
- 1 cup cooking oil for frying
- In a pan, heat sesame oil in high-heat. Throw in the garlic, the onion and the shrimps. Add the squash/sweet potato, followed by the bean sprouts. Season with fish sauce, salt and pepper. Turn the heat off and set aside.
- Put 3-4 tablespoons of the bean sprout filling on one side of the wrapper, horizontally. Fold the left and right sides of the wrapper. Roll until you reach the opposite side of the wrapper. Seal the wrapping using water or egg wash. Deep fry in cooking oil until golden brown.
For the sauce or dip:
– Dissolve a teaspoon of sugar in vinegar and soy sauce. Add finely chopped onions, spring onions and garlic. Add salt and pepper to taste. You may add minced chili pepper for that extra spicy kick.