Lumpiang Togue Recipe With Ground Pork: Crunchy Veggies and Savory Meat in Every Bite

This Filipino spring roll variation combines crisp mung bean sprouts with savory ground pork in a delicate wrapper. The dish balances textures beautifully, offering a satisfying crunch with each bite.

I perfected this recipe by focusing on proper ingredient proportions and frying techniques. The ground pork adds richness, while the vegetables maintain freshness and snap.

The result is a golden, crispy roll filled with tender pork and crunchy vegetables, served best with sweet chili sauce or vinegar dipping sauce.

This dish works as an appetizer or main course, and the rolls freeze well for quick meals later.

Ingredients for Lumpiang Togue Recipe with Ground Pork

These traditional Filipino spring rolls balance savory pork with crisp sprouts and vibrant vegetables.

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The pork quality is paramount. Opt for ground pork shoulder with 20-30% fat for optimal flavor and moisture retention. Asian markets typically stock the thin lumpiang wrappers, but spring roll wrappers from Trader Joe’s work in a pinch. For mung bean sprouts, seek firm, white sprouts—avoid any with gray tips or slimy textures, which indicate age.

No oyster sauce? Vegetarian oyster sauce or hoisin sauce at half the quantity provides similar depth. For a lighter roll, substitute ground chicken or tofu crumbles for the pork. The cabbage can be swapped for napa cabbage or omitted entirely if you prefer a sprightlier texture. Green onions are flexible—chives or shallots work too (the latter adds a subtle sweetness).

Assembled rolls can be refrigerated, uncovered, for 1-2 hours before frying to dry the wrappers slightly. Cooked lumpiang freeze beautifully for up to 3 months—reheat from frozen in a 350°F oven for 10-12 minutes to restore crispness without sogginess.

Step-by-Step Instructions for Lumpiang Togue with Ground Pork

Master the technique for perfectly crisp spring rolls with a flavorful, textured filling.

Step 1: Prepare the Vegetable and Pork Filling

Heat a wok or large skillet over medium-high heat and add 1 lb Ground Pork. Break it up with a wooden spoon and cook for 5-6 minutes until browned and cooked through, with no pink remaining. This renders the fat and builds the meaty foundation of your filling.

Add minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. Stir in 1 whole Carrots (julienned), 2 cups Green Cabbage (finely shredded), and 4 whole Green Onions (thinly sliced). Cook for 3-4 minutes until the vegetables soften slightly but retain their crispness.

Season with 2 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tsp Salt, and 0.5 tsp Ground Black Pepper. Stir well and cook for another 2 minutes. Remove from heat and fold in 4 cups Mung Bean Sprouts, ensuring they stay crisp. Set aside to cool slightly.

Step 2: Assemble the Spring Rolls

Lay a Lumpiang Shanghai Wrapper on a clean surface in a diamond shape. Place ¼ cup of the filling near the bottom corner, leaving a 1-inch border at the edges. Be careful not to overfill, or the wrappers may tear during frying.

Beat 1 whole Large Egg lightly in a small bowl. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edge with a bit of the beaten egg to ensure it stays closed. Repeat with the remaining 12 pieces Lumpiang Shanghai Wrappers and filling.

Step 3: Deep-Fry to Golden Crispness

In a deep, heavy pot, heat 3 cups Vegetable Oil to 350-375°F. To test the temperature, drop in a small piece of wrapper—it should sizzle and rise immediately. If it browns too quickly, lower the heat slightly.

Fry the spring rolls in batches, without overcrowding, for 3-4 minutes or until they turn golden brown and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. The rolls should be uniformly crispy with no soggy spots.

Step 4: Optional Slurry for Extra Crispiness

If you prefer an extra-crispy texture, mix 2 tbsp Cornstarch with 2 tbsp Water into a smooth slurry. Brush a thin layer onto the assembled spring rolls before frying. This creates a delicate, lacy coating that enhances the crunch.

Fry as directed in Step 3, ensuring the oil temperature remains consistent. The slurry will bubble slightly as it cooks, forming a light, airy crust that shatters with every bite. Serve immediately while hot and crisp.

Storing and Reheating This Recipe

Refrigerator Storage

Let your lumpiang cool completely before storing to prevent condensation inside containers. I use airtight glass containers with paper towels between layers to absorb excess moisture. They’ll keep at 40°F or below for up to 3 days. 💡

Freezer Storage

For longer storage, freeze uncooked rolls on a baking sheet first for 1 hour before transferring to freezer bags. This prevents them from sticking together. They’ll maintain quality for 3 months at 0°F.

Reheating from Frozen

No need to thaw! Heat your oven to 375°F and bake frozen rolls on a wire rack for 12-15 minutes. This method restores crispness better than microwaving. Turn halfway through for even browning.

Reheating Refrigerated Rolls

Place refrigerated lumpiang on a baking sheet and warm at 350°F for 8-10 minutes. For extra crispiness, spritz with a little oil before heating. Avoid microwaving as it makes wrappers soggy.

Frying Reheated Rolls

For that just-fried texture, reheat in 350°F oil for 2-3 minutes. This works especially well for frozen rolls. Drain on paper towels and serve immediately for maximum crunch. ⚡

Frequently Asked Questions