Wednesday, August 25, 2010

LUMPIANG TOGUE (Beansprout Spring Rolls) - KULINARYA

LUMPIANG TOGUE INTRO PIC© BUSOG! SARAP! 2010

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of August 2010 is SPRING ROLLS (Lumpia).

 

Spring Rolls in Philippine’s cuisine are served mainly as snack and appetizers.  In Cusinera’s world, I call the savoury kind as Lumpia and the sweet versions as Turon.  In the savoury Lumpia, there are two kinds…the fried ones and the fresh version.  The fresh version is called Lumpiang Sariwa, made up of sautéed vegetables with some mince pork or chopped prawns thrown in.  Wrapped in a freshly made thin crepe with some frilly lettuce leaf and topped with a sweet sauce infused with minced garlic and sprinkled with coarsely chopped peanuts. But if it is served on top of a lettuce leaf minus the crepe wrapper, it is called Lumpiang Hubad (Naked Fresh Spring roll).  In the fried version, we got the Lumpiang Shanghai which is made up of ground beef or pork, beaten egg, seasonings, minced onion and carrots, rolled into mini spring rolls.  Then we move on to the bigger fried 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).

In Filipino spring rolls, you would notice the absence of cooked vermicelli noodles, we don’t add it traditionally.  I’ve only encountered vermicelli filled spring rolls here in Australia, it like seeing small avocados and seeing them used in salad and sandwiches instead of being made into creamy shakes, it rocked my planet at first but I’ve learned to appreciate it.

What I have here is a very straight forward no frills Lumpiang Togue (Beansprout) recipe, very easy to make and only contains few ingredients to search for.  I can eat 3 of them in one seating, I usually drown them with Chili and Garlic Vinegar dipping sauce.

 

LUMPIANG TOGUE (Beansprout Spring Rolls)

INGREDIENTS:

2 tbspn cooking oil

1 clove garlic, crushed

1 medium onion, sliced

2 carrots, thin julienned

3 small cubes of fried tofu, julienned

1 kg mung beansprout

1/8 cup oyster sauce

pinch of ground pepper

1 packet of spring roll sheets (20pcs)

oil for deep frying

*used U.S Measuring Cups & Spoons

L.TOGUE INGREDIENTS© BUSOG! SARAP! 2010

 

 FILLING:

L.TOGUE FILLING1-4© BUSOG! SARAP! 2010

Top Left: Assemble your ingredients.

Top Right:  In a large pan, heat oil in medium-high heat and sauté garlic & onion.

Bottom Right & Left:  Once onion slices are translucent, add in the tofu and stir for about 30 seconds.  Stir in the carrots and cook until it becomes a bit bendy. 

L.TOGUE FILLING5-8© BUSOG! SARAP! 2010

Top Left & Right: Add in oyster sauce and pepper, incorporate the mixture well.  Mix half of the beansprout and let it cook for a couple of seconds before adding the rest, as you need the volume to deflate a little bit.

Bottom Right & Left:  You cook the beansprout until it is slightly limp don’t overcook it as it will become soggy.  Once the filling is cooked place it inside a colander to drain the excess liquid.

 

WRAPPING & FRYING:

L.TOGUE WRAPPING© BUSOG! SARAP! 2010

Top Left & Right: In a large plate, layout  the spring roll wrapper with one of the corners facing you.  Place about 1/4 cup of filling on the centre of the wrapper.  With the corner facing you, fold it over and tuck it in underneath the filling.

Bottom Right & Left:  Fold the sides and tightly roll the wrapper away from you.

L.TOGUE COOKING© BUSOG! SARAP! 2010

Top Left & Right: Smear some of the corn flour paste (*see NOTES) on the expose corner and complete the roll.  Repeat this  wrapping process till you finish all the spring roll wrappers.

Bottom Right & Left:  Heat enough oil to fully submerge the spring rolls.  Cook spring rolls until lightly golden brown and crispy.  If it browns to quickly, lower the heat just a little bit.  Drain in absorbent kitchen paper towels or a large sieve over a large bowl.  Serve immediately.

LUMPIANG TOGUE CLOSE UP© BUSOG! SARAP! 2010

BEST WITH:   Chili and Garlic Vinegar dipping sauce and Lugaw (Filipino Congee).

 

NOTES:

  • On eating Lumpiang Togue or Gulay, you hold the spring roll upright with your hand, eat the top end and using a spoon, pour some of the sauce on top to drench the filling.
  • If you want this to turn into pure vegetarian version, buy the vegetarian oyster sauce.
  • You can add minced pork after sautéing the garlic and onion.  Sliced cabbage can be added instead of beansprout or half and half.
  • If you want extra flavour, you can add 2 tspn of powdered chicken stock when you add in the oyster sauce.
  • To make the Corn flour Paste, mix 1 tspn of corn flour into 2 tbspn water.  Microwave for 5-10 seconds and stir well once you take it out.
  • For Banana Spring rolls (Saging na Turon) here’s the recipe.

10 comments:

  1. wow look at all the step by step photos that you put in here... a lot of work and it pays of. Good luck on your guesting stint...yay we're proud of you... go girl! Let us know how it went!

    Cheers!
    Malou

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  2. This is absolutely fantastic! Look at your perfectly made, perfectly tucked in spring rolls! I love it!

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  3. You made togue - yum! I love the crunch of this humble vegetable. Also, you managed to make your spring roll so perfect looking!

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  4. i'll try this next weekend! looks so yummy! can you show me how to make okoy too? :)

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  5. @Anonymous~ I've tried okoy several times but still not happy with the outcomes...wish me luck for the next okoy trial!

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  6. Love ur recipes, instead of deep frying can I just bake it in the oven?

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  7. @Anonymous~ I haven't baked spring rolls yet in the oven. Try googling it, you might get some tips from people who tried the baking method=)

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  8. Hi Cusinera,

    lumpia togue sa pinas talagang oily mainit or lumamig, tried cooking naisip ko lang pwede kayang di masyado oily =)

    my tips po ba kau para di masyado oily ?

    thank you=)

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  9. @Anonymous~ Once the Lumpia are done, with a pair of tongs I hold up the Lumpia just above the pot you have deep fried it to let the excess oil drip down, then with a couple of quick downward shakes above the pot I quickly place it in my bowl lined with absorbent kitchen paper towel... Lumpia should be leaning/standing up so any excess liquid/oil can be drained further.

    Any springrolls are oily when deepfried...

    ReplyDelete
  10. Thank you for this wonderful recipe.. I will try this at home.

    Kris
    www.lifestylenurse.com

    ReplyDelete

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