How To Wrap Lumpia (Bean Sprout Spring Roll)

Lumpiang Toge (Bean Sprout Spring Roll) is one of the comfort foods I grew up with. Street vendors served them out of baskets of fried food along with a bottle of spiced vinegar you can use to douse the lumpia to your heart’s content.

We’re not fans of deep-frying mostly because of the mess it makes, but for health reasons as well. We make an exception for lumpia, but mostly just when we serve it to guests who are always pleased by the crunch of the wrapper, the bite of the vinegar sauce, and the texture of the vegetables inside. 

Filipino restaurants fry their lumpia perfectly with a deep-fryer, but I find the filling starchy, having more potatoes than I would like. This recipe has no potatoes, just fresh bean sprouts, carrots and snap peas, sauteed quickly, drained and cooled then wrapped before frying in hot oil.
Sauteed vegetables being drained using a strainer.
How To Wrap Spring Rolls
Place about two tablespoons of filling on the wrapper.
Fold one corner in the direction of the other, forming a triangle.
Fold the left and right corners inward, covering the filling.
Roll forward.
Roll to the end, sealing the edge by dabbing with cold water, if necessary. 
Here they are ready to fry. It’s best to wrap them right before frying because when the wrapper gets soaked with liquid, it’s more likely to break.
Fry in hot oil.
Cook until brown.
Let the oil drain, setting on paper towels if necessary.
My favorite dipping sauce is this spiced vinegar.
Lumpia served with a mix of spiced vinegar, soy sauce, and crushed garlic.
Lumpiang Toge (Bean Sprout Spring Roll)
1 pound fresh bean sprouts, about 6 cups
1/2 white onion, chopped
1/2 pound snap peas, julienned
1 large carrot, julienned or coarsely shredded
1 teaspoon fish sauce
1 package spring roll wrapper
Defrost the spring roll wrapper thirty minutes before wrapping the spring rolls. Saute onions until soft. Mix in bean sprouts, carrots, and snap peas and stir fry until partially cooked, about 5-10 minutes. Season with fish sauce and drain before frying.  Filling can be prepared earlier and drained overnight to ensure a dry filing that won’t break the wrapper. Wrap each roll using two tablespoons of filling. Fry for 3-5 minutes until brown, drain and set on paper towels. Serve immediately with sauce.
1 clove garlic, crushed
3 tablespoons vinegar, spiced or apple cider
1 tablespoons soy sauce
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