Luto ni KIKAY

Lumpiang Togue is one of my kids' favorites.  They like it as snack or viand.  To cook spring rolls or lumpia, it's the preparation that takes too much time.  So with my version of Lumpiang Togue, I tried to lessen the prep time.  It's 1-2-3 steps only (cut-wrap-fry).

Ingredients:

15-20pcs Medium Lumpia Wrappers

250g Bean Sprouts or Togue

2pcs Tokwa or Tofu

Ipc Medium Carrot

Ipc Medium Bell Pepper / capsicum (any color)

1pc White Onion

cooking oil for deep frying

Sauce

1pc small chopped onion

2cloves chopped garlic

1pc small chopped bell pepper

1/2 cup cane vinegar

1tbs soy sauce

1tps brown sugar

dash of powdered black pepper

Procedures:

1. CUT - cut into strips (carrot, bell pepper, onion and tofu)
2. WRAP - wrap all ingredients in proportioned amount (togue, carrot, bell pepper, onion and tofu)
3. FRY - pre-heat cooking oil and deep fry wrapped lumpia until golden brown.
4. Drain oil by settling lumpia upright on a strainer.
5. Serve while hot.
   

sauce

In a small bowl, combine all ingredients and stir until sugar is dissolved.

Makes 4-6 servings

Tip:  Canola oil is healthier for deep frying. Don't try to drain oil through paper towel, the lumpia will not be that crispy.