Bean Sprout Lumpia Recipes

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FRIEND LUMPIANG TOGUE / BEAN SPROUTS SPRING ROLL



Friend Lumpiang Togue / Bean Sprouts Spring Roll image

This is a common Filipino snack, usually sold by street hawkers. Eaten with vinegar & garlic dip. Being pregnant, I had a craving for this last night and my helpers made it from scratch. I especially love the crispy lumpia wrappers, and the fresh vegetables. I love vinegar sauce, and it's the perfect combination. Must be served hot! If you cook too many vegetables, you can put them on the fridge, and assemble another batch, when u feel like it. I had them at breakfast again, this morning!

Provided by Adobo Republic

Categories     Beans

Time 30m

Yield 25 pieces, 1 serving(s)

Number Of Ingredients 11

1/2 kg bean sprouts
1 medium size carrot
2 pieces bean curd (optional)
1/4 kg ground meat
1 garlic clove
1 clove onion
20 pieces ready-made spring roll wrappers (sold in supermarkets)
salt and pepper
vinegar
chili
garlic

Steps:

  • Saute garlic and Onion.
  • Add the ground pork and vegetables.
  • Season with Salt and pepper to taste
  • Once the vegetables and cooked.
  • Wrap them with the Lumpia Wrapper.
  • Use water to close the wrapper.
  • Then fry until golden brown.

Nutrition Facts : Calories 691.3, Fat 3.5, SaturatedFat 0.7, Cholesterol 14.4, Sodium 991.1, Carbohydrate 140.3, Fiber 15.2, Sugar 28.2, Protein 32.6

LUMPIA



Lumpia image

A lumpia is a Filipino egg roll. Lumpia are stuffed with all kinds of delicious vegetables and spices.

Provided by mglv

Categories     Appetizers and Snacks     Beans and Peas

Time 55m

Yield 10

Number Of Ingredients 15

3 cloves garlic, minced
1 cup chopped onions
2 tablespoons vegetable oil
½ teaspoon ground black pepper
1 tablespoon soy sauce
1 cup water
½ cup diced carrots
½ cup green beans, French cut
½ cup diced celery
1 (10 ounce) can bamboo shoots, julienned
1 (8 ounce) can water chestnuts, drained and julienned
½ cup jicama, peeled and julienned
½ cup bean sprouts
1 (16 ounce) package egg roll wrappers
1 quart vegetable oil for frying

Steps:

  • In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
  • Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
  • Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  • Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately

Nutrition Facts : Calories 261.9 calories, Carbohydrate 32.4 g, Cholesterol 4 mg, Fat 12.4 g, Fiber 2.5 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 391.3 mg, Sugar 2.1 g

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