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Lumpiang Togue at KamoteSpring Rolls with Bean Sprouts and Sweet Potato

Recreate this local favorite street fare at home in a few easy steps.

Cooking Time: 12 mins

Serves: 2-4

Main Ingredients: Vegetables

Cooking Style: Fried

Collection: Oyster Sauce

Difficulty: Beginner


  1. In a wok, heat the oil. Fry sweet potatoes until golden. Remove excess oil.
  2. Add the togue, Mama Sita’s Garlic Oyster Sauce, and kintsay. Mix well. Cover and continue cooking over medium heat until togue has wilted.
  3. Remove from heat and set aside to cool.
  4. Spoon 1 tbsp of the mixture on the spring roll wrapper. Roll and seal.
  5. Heat oil and fry until golden. Drain and serve with Mama Sita’s Coconut Nectar Vinegar.





2 tbsp

30 ml

Mama Sita’s Garlic Oyster Sauce

1 pc

160 g

Kamote (sweet potato), peeled and diced

3 cups

250 g

Togue (mung bean sprouts), washed and drained

4 sprigs

Kintsay (Chinese celery), chopped

Lumpia (spring roll) wrappers, size of 6-inches in diameter

Oil, for frying

See Also:

Oyster Sauce
Cooking Style: Fried