Pritong Lumpiang Togue (Fried Mung Bean Sprouts Egg Rolls) with Vinegar Soy Sauce Dip

The weather was all gloomy last weekend, so we decided to just stay home all day. We watched TV/movies, played games, did some cleaning...and of course, lots of eating! The hubs and I were both craving for Lumpiang Prito (Fried Egg Rolls), so we made some. Uhmmm, to be honest, we made a lot! I guess we were craving for egg rolls that much that we even made two kinds...Vietnamese Egg Rolls and Filipino Mung Bean Sprouts Egg Rolls! We ate the Vietnamese Egg Rolls for snack and the Filipino Mung Bean Sprouts Egg Rolls for dinner. Egg roll overload hah! Well, at least we were able to satisfy our cravings...LOL. It's really good to always have spring roll wrappers in the freezer...they come in handy during times like this! :) As for the other ingredients, I just combined whatever's available in the refrigerator. I didn't have all the ingredients listed in my Vietnamese Egg Rolls recipe...but I have some veggies and vermicelli noodles, so they still came out great. As for the Mung Bean Sprouts Egg Rolls, I happened to have mung bean sprouts(known as togue in the Philippines) that I was supposed to use for another recipe, so I just combined it with some other veggies plus a little pork, dried shrimps and tofu...and Voilà!, very yummy Pritong Lumpiang Togue.

I'm pretty sure some of you are wondering what's the difference between Vietnamese Egg Rolls and Filipino Egg Rolls. Well, they're basically the same when it comes to filling. Both have vegetables and meat, the kind of which may vary depending on who is cooking. When it comes to size, Vietnamese Egg Rolls or what they call Cha Gio is bigger than Filipino Egg Rolls or what we call, Lumpiang Shanghai but are of the same size as our Pritong Lumpiang Togue/Gulay. I can say that the only big difference is the inclusion of vermicelli noodles in Cha Gio, and Cha Gio is dipped in sweet fish sauce and is often served with lettuce leaves and slices of fresh cucumbers and other garnish like fresh cilantro and basil leaves. So which is better? Well, honestly speaking, I love Vietnamese and Filipino Egg Rolls just the same! I really enjoy eating them because they're crunchy-munchy delicious! But it really depends on who's eating right? If you love meat filled egg rolls, then Lumpiang Shanghai is the winner for you. But if you love something with more veggies, I guess it will be a tie between Vietnamese Egg Rolls and Filipino Pritong Lumpiang Gulay/Togue.

Lumpiang Shanghai

My youngest daughter, Cherlin asked for lumpia yesterday. After making sure that I still have lumpia wrappers in the freezer, I promised her that we’ll have lumpia for dinner. After picking up my eldest daughter from school, I started preparing it. Since Lumpiang Shanghai is the lumpia variety that I frequently cook, I thought that it's what Cherlin wanted. I was almost done wrapping when she asked me why I’m doing the small ones. She said she wanted the bigger kind of lumpia, like the ones we had last Saturday at a friend’s birthday party. So I realized she was asking for Vietnamese egg rolls. I explained to her that I haven’t cooked that kind of egg roll so I still have to find the recipe. Good that she understood mommy! We all enjoyed Filipino egg rolls for dinner with matching crab and corn soup. But she made me promise that I’ll cook Vietnamese egg rolls today. In times like this, I’m really glad that there’s the internet where I can search for anything in a matter of minutes.

So today, I’m sharing with you the recipe for Lumpiang Shanghai that I did last night, and tomorrow, the recipe for Vietnamese egg rolls that I’ll be doing later.

Lumpia is the Filipino version of egg/spring rolls. There are a lot of lumpia variations in the Philippines and Lumpiang Shanghai is one of them. Lumpiang Shanghai has pork as its main ingredient. Other variations are Lumpiang Sariwa(the Filipino version of spring roll which contains lettuce and peanuts as well as other vegetables and meat), Lumpiang Ubod (it has the same ingredients as lumpia sariwa but differs in the addition of coconut shoots), Lumpiang Hubad (unwrapped Lumpiang Sariwa) and Lumpiang Basah("wet spring roll" which means spring roll without frying. It is similar to the Vietnamese spring roll with bean sprouts, carrots, shrimp and/or chicken, and served with sweet tauco sauce).

Lumpiang Shanghai is another party favorite and such a great appetizer. It is typically stuffed with pork, shrimp, and vegetables. Most of the ingredients to make Lumpiang Shanghai fillings are easy to find, but the Filipino lumpia wrappers can be difficult to find here in Texas so I’m using Chinese spring roll wrappers that can be bought in Asian Stores.

My husband and I enjoy dipping lumpiang shanghai in spicy vinegar with crushed garlic and chopped chili pepper. My daughters love it with sweet and sour sauce.

Try this Lumpiang Shanghai recipe! I'm sure you'll love it!

* I linked this on  Melt in Your Mouth Monday .

Prep Time: ~1hour          Cook Time: 10 mins.          Yield ~45 pcs.                               

Ingredients:

• 1 lb ground pork or ground beef
• 1 cup shrimps,minced
• ½ cup onion, minced
• ½ cup carrots, minced
• 1/8 cup garlic, minced
• ½  tsp salt
• ½  tsp black pepper
• 1 egg, beaten
• 1 Tbsp oyster sauce
• 1 Tbsp  Fish Sauce
• Lumpia Wrappers (I use 125mmx125mm size)
• 2 Tbsp Olive oil for sauteeing
• 2 cups  Vegetable Oil for frying