Wednesday, May 9, 2018

Lumpiang Toge (Mung Bean Sprouts Spring Rolls) Recipe

5 cloves of garlic (minced)
2 onions (minced)
300 grams mung bean sprout
1 carrot (julienned) 
salt and pepper to taste
spring roll wrapper

For Dip:
1/2 cup vinegar
1/4 cup soy sauce 
1 onion (minced)
salt and pepper to taste

With enough heated oil, sauté the onions ang garlic. Put in the carrots. After 3 minutes, add in your mung beans for another 5 minutes. Remove from the heat and let it cool. Wrap the cooked vegetables with spring roll wrapper. Deep fry until the wrapper turns golden brown.

Serve hot with the dip. 

Lumpiang Toge (Mung Bean Sprouts Spring Rolls)

ABBEY: I don’t know why only this time we did this dish. Maybe because it takes more time to cook than others. 

But it’s worth it. The crunchiness of the wrapper on each bite and putting spicy soy sauce-vinegar mix inside is so satisfying. You can eat this on its own or with rice.

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