How to make Lumpiang Togue 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.
Lumpiang togue are delicious as an appetizer or midday snack. Serve with a side of spicy vinegar for dipping. As with most fried foods, they’re best enjoyed freshly cooked as they tend to lose their crispiness over time. To make ahead, cook the filling and assemble the spring rolls.
For those of you that don't know, Lumpia, are Filipino Eggrolls! For the filling, I keto-fied my Filipina mama's "Lumpia Shanghai Recipe" and used Cut Da Carb wraps as the wrapper. Each Cut Da Carb wrap has 9g net carbs and I divided each wrap into fours... making each eggroll just under 3g net carbs each (filling carb ct included).
In fact, the bean sprouts are basically raw. The filling will continue to cook when the lumpia are fried, so stir-fry the green beans and julienned carrots just until they’re halfway done and quickly toss in the beans sprouts just until they’re heated through. As you can also see, the mixture is VERY dry.