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Seaweed lumpiang toge arranged on a chopping board with dipping sauce.
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Seaweed Lumpiang Toge - Filipino Bean Sprout Spring Rolls

Seaweed Lumpiang Toge is a Filipino-style spring roll filled with sautéed mung bean sprouts (togue), shiitake mushrooms, carrots, and cabbage. Wrapped in nori (seaweed) and traditional lumpia wrapper, then deep-fried to crispy perfection. This savory, umami-rich lumpia is perfect for merienda, parties, or selling. Serve with a spicy cucumber vinegar dip for the full Filipino street food experience.
Prep Time 30 minutes
Cook Time 15 minutes
wrapping 20 minutes
Total Time 1 hour 5 minutes

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.