Lumpiang Togue Recipes

LUMPIANG TOGUE

Steps:

• In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
• Add diced pork and cook until lightly browned.
• Add fish sauce and cook for about 1 minute.
• Add water and bring to boil. Lower heat, cover, and simmer for about 7 to 10 minutes or until pork is tender and liquid is absorbed.
• Add shrimps and cook, stirring occasionally, just until color changes to pink.
• Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are halfway done.
• Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds or just until heated through. Season with salt and pepper to taste.
• Immediately remove the vegetable mixture from heat and drain in a colander. Cover with film and refrigerate for a few minutes to completely cool.
• Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
• Spoon about 2 tablespoons of the vegetable mixture on the middle of the wrapper.
• Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
• In a skillet over medium heat, heat about 2 inches deep of oil to 350 F. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and crispy.
• Remove from pan and drain on a wire rack. Serve immediately with spiced vinegar dip.