- Cooking oil for sautéing and frying
- 1 tbsp minced garlic
- 2-3 tbsp chopped onion
- 2-3 tbsp chopped tomato
- Cubed pork, however much you want
- Shrimp, however much you want
- 1 cup chopped or shredded carrots
- 3 tbsp of chopped kinchay
- 2 pcs beef or pork broth cubes
- 1 lbs bean sprouts
- 3 boiled eggs, sliced
- 2 pcs chopped potato, fried
- Lumpia skin, separated
- Cornstarch and hot water for paste
- Boil the eggs and slice it. Set aside.
- Fry the chopped potatoes until crisp on the outside. Set aside.
- Heat some cooking oil.
- Saute some garlic, onion, tomatoes.
- Mix in the cubed pork and let it cook for approximately 5 minutes.
- Add the shrimp to the mixture.
- Dissolved the broth cubes in about ¼ cup of water and add it to the mixture.
- Add the carrots. Let it cook for a few minutes.
- Add the kinchay.
- Then add the bean sprouts. Stir and let it cook for a couple of minutes. Be careful not to overcook the bean sprouts.
- Drain the lumpia mixture.
- Mix some hot water and cornstarch to make a paste.
- Put some lumpia mixture into the lumpia skin, also add a slice of egg, and a few pieces of potato and roll it. Seal it with a paste.
- Deep fry until golden brown.
For the sauce:
- Mix some soy sauce and vinegar.
- Put some garlic, onion, and a little bit of ginger powder.
- Do this to taste.
Lumpiang toge is one of my favorite Pinoy recipe to cook, only because my husband likes it. It probably originated from China and in fact is called the Filipino Egg Roll by many people, especially in the United States. My husband Mike, who I lovingly call “Nunnie” asked me if I could make Lumpiang Toge when we first met and I told him, “Of course, it is my specialty!” We spent a week in Baguio City and I decided to cook Lumpiang toge for him on a Friday night. What I didn’t know was that everyone gets their Lumpia skins on Friday to cook on Saturday and everyplace we went was sold out. We went back to the market early Saturday morning and got the last skins to be found as they had already sold out that morning!
So, we went back to our apartment on Mine’s View Road and cooked up a feast of Lumpiang Toge for Nunnie and do you know what? He ate 32 out of 49 Lumpiang Toge in one sitting! Man! What a pig! I could not believe he ate that many but he loves it so much he ate until he could not eat anymore. And that is not all. The next morning, he ate the rest of the Lumpiang Toge for breakfast, cold! Now that is a man that likes Lumpiang Toge!
I could not understand why he likes such an ordinary food but when explained to me, I finally understand why. Nunnie’s dad, Aquilino Bautista Salvador, was from Bocaue, Bulacan and cooked Lumpiang toge for the family. But back then, one could not buy Lumpia skins in Springfield, Missouri, where Nunnie grew up and Tatay made his own skins with the help of his American wife, Geraldine. Everyone appreciated how much work was involved to make Lumpiang Toge for five growing and hungry boys. Just making the skins took hours and then there was all the chopping and cooking and frying. And everything was done by hand, no food processors or anything like that.
Served with fried Wonton and rice, Lumpiang Toge has long been a favorite food and well loved Filipino recipe in the Salvador family.