Cathy’s ingredients for Lumpia or eggrolls are kind of similar to mine. The difference is how ingredients are cut. They are cut just a bit smaller from mine, but no difference whatsover in the taste, they both have that delicious tasting Filipino eggrolls you won’t find anywhere else! Her Lumpia Togue is simply Chicken & Shrimps Eggrolls with bean sprouts in which, all ingredients are sautéed prior to wrapping and frying until they are golden brown.
Ingredients: up to 20 pieces of Lumpia
1-2 large chicken breast, cooked
1 lb. fresh shrimps, deveined & cut in small cubes
1 cup bean sprouts(togue)
1 cup finely chopped carrots
1 cup finely chopped celery
4 cloves chopped garlic
1 small finely chopped onion
1 tbsp. soy sauce
salt & pepper to taste
12 lumpia wrappers
3-4 cups cooking oil, mostly for frying
1 egg for sealing
Dipping Sauce:
1/4 cup vinegar
2 tbsp. soy sauce
2 cloves crushed garlic
1 small size onion, chopped
1 tsp cornstarch
1/4 cup white sugar
1/4 ketchup
1/4 cup water
salt & pepper to taste
Cooking Procedure:
- First, clean and boil chicken in a pot. Let it cool for and shred chicken in thin sizes. Set aside. Heat a small portion of cooking oil to sauté onions and garlic. Add the shredded chicken, stir to combine with onion and garlic. Season with soy sauce and black peppers.
- Add carrots, stir a few times to combine ingredients, leave it cook for 3 minutes, then add the celery and stir once more. Add salt and pepper to taste, then continue to stir.
- Add the shrimps and stir more to combine. Add more salt and pepper if desired. Let it simmer for 5 minutes or until shrimps are cooked.
- Apply bean sprouts and stir once more to evenly combine ingredients. Add more salt if desired. Sit for a couple more minutes until Togue or beans sprout are soft. Remove from heat and let it cool off for a few minutes for the wrapping process.
- Open the eggroll wrappers packet, start separating each wrapper gently, to avoid tearing them apart. Keep wrappers moist by covering them with a clean moist towel to prevent them from drying up.
- Crack open and scramble the egg on a medium bowl. Place one eggroll wrapper sheet on a clean flat surface or a plate, positioning the lumpia wrapper to a diamond shape, with one of the corner tips pointed towards you.
- Horizontally spread 1-2 tablespoons of the mixed ingredients on the lower part of the wrapper(part that’s closer to you), but leave enough space on the edge that will allow you to fold the tip facing you, as the first step to secure the Lumpia fillings.
- Next, grab the left and right corners of the wrapper towards the center, tuck both ends in, then gently roll the closed fillings towards the top edge of the wrapper.
- Once wrapped, seal the top edge by brushing it with the scrambled egg. Press the tip down to stick with the opposite edge of the wrapper to finally secure the fillings. Repeat the same procedure until every portion of the shrimp lumpia recipe is wrapped.
- Heat up enough oil on a deep pan to prepare the deep-frying process. Use a tong to fry each wrapped Chicken Lumpia Togue (Filipino Chicken Eggroll with beans sprouts) until golden brown.
- Place each fried Chicken Lumpia Togue or Chicken & Shrimps Eggrolls with bean sprouts on a paper towel-covered strainer. Let each piece drain excess oil on the towel to remove the grease, prior to serving. Serve hot or cold as an appetizer or a side dish.
Dipping Sauce Instruction:
Sautee onions and garlic on a heated oil. Add water and combine all ingredients. Stir constantly as the sauce starts to boil. Let it simmer for 5-8 minutes until sauce thickens.
Tip: You can use 1/4 cup of spicy vinegar and 1 tbsp. of fish sauce as substitute for the sweet & sour dip. Excess freshly wrapped Lumpia Togue can be freeze in a zip lock bag for later consumption.
