Lumpiang Togue at Kamote | Mama Sita's Page 1 of 3

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Lumpiang Togue at Kamote

Spring 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

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Lumpiang Togue at Kamote | Mama Sita's Page 2 of 3

Instructions
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.

Ingredients
ENGLISH METRIC INGREDIENT

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

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https://msita.com/recipes/lumpiang-togue-at-kamote/ 18/07/2019