Lumpiang Togue at Kamote

Name: Lumpiang Togue at Kamote
Yield: 2-4
Cuisine: Filipino
Ingredients: 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

Spring Rolls with Bean Sprouts and Sweet Potato

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

Cooking time: Cook 12 min
Yield: 2-4
Difficulty: Beginner
Ingredients: 6 ingredients
Steps: 5 steps

First published May 22, 2016

Fried spring rolls piled on a plate, with a bean sprout stir-fry and sweet potato in the background — Lumpiang Togue at Kamote

Ingredients

Check off each ingredient as you go.

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 sprigsKintsay (Chinese celery), chopped
Lumpia (spring roll) wrappers, size of 6-inches in diameter
Oil, for frying

Instructions

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