Seaweed Lumpiang Toge is a crispy Filipino spring roll. The filling includes sautéed mung bean sprouts, shiitake mushrooms, carrots, and cabbage. Wrap each roll in nori (seaweed) and a lumpia wrapper. This twist adds a rich umami flavor and a satisfying crunch.
What is Seaweed Lumpiang toge
Seaweed Lumpiang Toge is a Filipino spring roll made with mung bean sprouts (toge) as the main filling. The result? Every bite delivers extra umami flavor and a satisfying crunch.
Why You’ll Love This Filipino Seaweed Lumpiang Toge
There are several reasons why this version of Lumpiang Toge is worth trying. First of all, the addition of seaweed brings a savory depth that pairs well with the crunchy vegetables. This recipe offers a fun alternative to the usual lumpia .Both kids and adults enjoy its crunchy texture and umami-rich flavor. The ingredients are budget-friendly and easy to find. It is perfect for snacks or starting a food business. It’s flexible: you can serve it fresh, freeze it, or sell it.
Ingredient Notes
Togue (Mung Bean Sprouts): These are the star of the filling—crunchy, light, and quick to cook.
Shiitake Mushrooms: Add a meaty texture and rich flavor. You can use fresh or rehydrated dried mushrooms.
Carrots and Cabbage: Add color, crunch, and sweetness.
Nori (Seaweed Sheets): Gives that distinctive Japanese-Filipino fusion vibe. You can buy the same nori seaweed sheets I used here on Shopee — they’re affordable and perfect for this recipe!
Serving Suggestions
Serve with a spicy cucumber vinegar dip to cut through the oil and add freshness.
If you like this recipe, you might also enjoy Crispy Veggie Balls.”
Tips for Selling
This is a budget-friendly yet profitable street food. Make in batches, pack with dipping sauce in small tubs, and label with your branding.
Seaweed Lumpiang Toge – Filipino Bean Sprout Spring Rolls
Ingredients
Lumpia Filling
- 2 tbsp cooking oil
- 4 cloves garlic minced
- 2 pc inion minced
- 160 g shitake mushroom
- 200 g carrots, julienned
- 1 small cabbage, shredded
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp ground black pepper
- 1 tsp salt
- 700 g mung bean sprout (rinsed and drained)
For Wrapping
- Lumpia Wrapper
- Nori seaweed sheet (cut each sheet into 4 squares)
For Frying
- oil for deep frying
For Dipping Sauce
- 1 pc cucumber (seeded, cut into small diced)
- 2 pc onion, minced
- 4 cloves garlic, minced
- chili pepper as needed
- 1 tsp liquid seasoning
- 1/2 cup sugar
- 1 tsp ground black pepper
- 1 tsp salt
- 2 cups vinegar
Instructions
Cooking Lumpia Filling
- Heat oil in a large pan over medium heat. Sauté garlic until fragrant
- Add onions and cook until soft and translucent.
- Stir in the minced shiitake mushrooms. Cook for 2–3 minutes.
- Add the carrots and shredded cabbage. Stir-fry for another 2–3 minutes.
- Add soy sauce, oyster sauce, sugar, pepper, and salt. Mix well.
- Add the mung bean sprouts and cook briefly, just until slightly wilted.
- Transfer the mixture to a colander to drain excess liquid. Let it cool completely.
Wrapping and Frying:
- On a flat surface, lay down the lumpia wrapper.
- Place a square of nori (seaweed sheet) on top of the lumpia wrapper
- Add a spoonful of the sautéed lumpia filling over the seaweed.
- Roll tightly like a spring roll and seal the edge with beaten egg.
- Heat oil for deep frying. Fry the lumpia until golden brown and crispy.
- Drain on paper towels and serve hot with the spiced cucumber dipping sauce
Video
Notes
Tips for Selling:
- Packaging idea: 5 pieces per food tray with a small dipping sauce in a sealed cup. Add chili flakes or chopped fresh sili to the sauce for extra flavor.
- Transport tip: Let lumpia rest on a rack after frying to keep crispy. Avoid stacking immediately in a closed container while still hot.
- Upsell idea: Offer bundle sets with different dipping sauces like garlic vinegar, sweet chili, or cucumber sawsawan.
- Shelf life: Best eaten fresh, but uncooked lumpia can be stored in the freezer for up to 2 weeks. Just fry from frozen — no need to thaw.