I'll share with you how I'm cooking lumpiang togue (bean sprout rolls) which is great with any fried dish.
Cooking lumpiang togue is an easy bean sprout recipe. I find the chopping and cutting of ingredients the more difficult part since there is quite a lot. Of the other lumpia dishes though, cooking fish lumpia is probably the most challenging.
There are many ways to cook lumpiang togue. Some pre-cook the fillings before rolling them into chunks. I, on the other hand, prefer to make the rolls while the filling is raw. This creates a more crunchy bite. Also, some are cooking with tofu; as for me, I prefer using pork.
Ingredients in cooking lumpiang togue:
- bean sprouts, washed and drained
- ground pork
Put just enough pork in this dish. You don't want to it to over-power the bean sprouts. The pork should only add flavor, texture and juice to the mixture. The main ingredient is still the bean sprouts.
- carrots, julienne-d
- green beans, julienne-d
- 2 pieces of cabbage leaves, shredded
- coriander, chopped
Coriander is a key ingredient in cooking lumpiang togue. Be generous on this ingredient as it will add flavor and aroma to your dish.
- garlic, chopped
- onions, chopped
- cornstarch or flour
- fish sauce
- soy sauce
- salt and pepper, to tast
- spring roll wrapper, big-size
- cooking oil
Let's start cooking lumpiang togue:
1. Mix all the ingredients in a deep bowl to make the bean sprout filling. All except the following:
- spring rolls
- cooking oil
2. Mix the ingredients well. The consistency of the mixture shouldn't be too dry. If it is so, you may add an another egg.