Lumpiang Togue Recipe

In a wok over medium heat, heat oil. Add and then sauté onion and garlic until fragrant. Add carrots, followed shortly by singkamas, green beans, cabbage, and finally togue. Toss in dried alamang. Season with salt and ground black pepper. Mix well. Remove from the heat and set aside to cool completely. 

Separate lumpia wrappers; keep covered with a damp cloth. Lay one wrapper on a cutting board. Place about 1 heaping tablespoonful of the togue filling in its center. Wet the edges with water or egg wash before rolling. Repeat with the remaining filling and wrappers. Fry immediately or either chill or freeze until ready to cook. 

Heat enough oil in a deep pan for pan frying. Fry lumpia until browned on all sides. Drain on paper towels. Serve with soy sauce-garlic dipping sauce. 

Make the Soy Sauce-Garlic Dipping Sauce: Mix soy sauce, vinegar, crushed garlic, salt, and sugar together. Serve with lumpia.