Lumpiang Toge are Filipino deep-fried spring rolls packed with ground pork, shrimp, bean sprouts, and a few unexpected additions — boiled egg and crispy fried potato — that make the filling genuinely interesting. The total time is 35 minutes, and the result is a crunchy, savory roll that works as a snack, starter, or a light meal alongside rice. If you have never cooked with ground pork before, this is a forgiving place to start.
Why this recipe works
Two things make this recipe reliable. First, the filling is cooked and drained before wrapping, so you are not trapping raw moisture inside the roll — wet filling is the main reason homemade spring rolls turn soggy or burst open in the oil. Second, the cornstarch-and-water paste acts as a proper seal. It dries quickly against the wrapper and holds the seam shut during frying, which keeps hot oil from getting inside and making the filling greasy. Both steps are simple, but skipping either one will cost you texture.
Ingredient notes
- Ground pork: Standard supermarket ground pork works fine. Avoid extra-lean varieties — a little fat keeps the filling moist and helps it brown properly rather than steam.
- Bean sprouts: Buy them the day you cook. They deteriorate fast and release a lot of water if they sit too long, which makes draining the filling harder.
- Beef bouillon cubes: Two small cubes dissolved in ¼ cup water give the filling a concentrated savory base. Liquid beef broth works too — just reduce the amount so the mixture does not get too wet before draining.
- Spring roll wrappers: These are thin and tear easily when cold. Let the package sit at room temperature for 10 minutes before separating the sheets. Peel them slowly from the edge, not the center.
- Shrimp: Pre-cooked shrimp will turn rubbery. Use raw shrimp and add them as the recipe directs so they finish cooking in the filling.
Mistakes to avoid
- Not draining the filling thoroughly: Bean sprouts release water as they cook. If you skip draining, the wrapper gets soggy before it even hits the oil and may tear during rolling. Press the filling gently in a colander and give it a few minutes.
- Frying at the wrong temperature: Oil that is not hot enough means the rolls absorb oil and come out greasy. Oil that is too hot burns the wrapper before the seam sets. Aim for around 350°F (175°C). A small piece of wrapper dropped in should sizzle steadily without going dark in under 30 seconds.
- Overfilling the wrappers: More filling does not mean a better roll — it means a split seam. A couple of tablespoons of filling per roll is enough. Add the egg slice and potato pieces on top of the filling, then roll firmly but without forcing it.
- Skipping the cornstarch paste on the seam: The wrapper will not self-seal reliably in hot oil. Apply the paste to the final edge and press it down before frying. Skip the garnish — not worth the extra dish.
- Checking internal temperature: Ground pork must reach 160°F (71°C) at the center. Because the filling is fully cooked before wrapping, frying to golden brown is sufficient — but if you are unsure, a quick check with an instant-read thermometer on the first roll gives you confidence for the rest.
Storage and reheating
Cooked spring rolls keep in the fridge for up to 3 days in an airtight container. To reheat, use an oven or air fryer at 375°F (190°C) for 8–10 minutes — this brings the wrapper back to crispy without making it oily the way a microwave does. For longer storage, freeze uncooked assembled rolls on a tray until solid, then transfer to a freezer bag; they keep for up to 2 months and can go straight from frozen into hot oil, adding 2–3 minutes to the frying time. Do not freeze cooked rolls; the wrapper turns soft and does not recover well.
Lumpiang Toge: Crispy Filipino Spring Rolls Recipe
Equipment
Ingredients
Filling
2 tablespoons vegetable oil - for sautéing the filling
1 tablespoon garlic - 3 cloves, minced
¼ cup red onion - finely chopped, about 40g
1 small tomato - seeded and finely chopped, about 60g
1 lb ground pork - 450g
1 cup shrimp - about 150g, peeled, deveined, and roughly chopped
1 cup carrots - finely diced, about 130g
1 stalk celery - finely chopped, about 40g
2 cubes beef stock (beef broth or beef bouillon) - dissolved in 1/4 cup (60ml) warm water
1 lb bean sprouts - fresh, about 450g
3 large eggs
2 medium potatoes - about 300g total, peeled, diced into 1/2-inch cubes, and fried until crisp
1 pinch salt - to taste
1 pinch ground black pepper - to taste
For Wrapping and Frying
- 1 package spring roll wrappers - 25 sheets, 8×8 inch / 20x20cm, separated and kept under a damp towel
1 tablespoon cornstarch - for sealing paste
5 tablespoons water - hot, for sealing paste- 3-4 cups vegetable oil - for deep frying, 720-960ml
Dipping Sauce
¼ cup soy sauce - 60ml- ¼ cup vinegar - cane or white, 60ml
- 1 clove garlic - minced
- 1 tablespoon red onion - finely chopped
- 1 pinch ginger powder
Instructions
Prep
- Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cook for 10 minutes, then transfer to an ice bath. Peel and slice each egg into 4-5 rounds. Set aside.3 large eggs
- Heat 1 cup (240ml) of vegetable oil in a deep skillet over medium-high heat to 350°F / 175°C. Fry the diced potatoes in batches for 3-4 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Set aside.2 medium potatoes, 3-4 cups vegetable oil
Cook the Filling
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.2 tablespoons vegetable oil
- Sauté the garlic for 30 seconds until fragrant, then add the onion and tomato. Cook for 2 minutes, stirring frequently, until softened.1 tablespoon garlic, 1/4 cup red onion, 1 small tomato
- Add the ground pork, breaking it into small pieces with a spatula. Cook for about 5 minutes over medium-high heat until no pink remains and the juices run clear.1 lb ground pork
- Add the chopped shrimp and stir-fry for 1-2 minutes until they turn pink and are just cooked through.1 cup shrimp
- Pour the dissolved bouillon mixture into the wok and stir to combine.2 cubes beef stock (beef broth or beef bouillon)
- Add the diced carrots and cook for 2-3 minutes, stirring occasionally, until slightly tender but still firm.1 cup carrots
- Add the celery and stir-fry for 1 minute.1 stalk celery
- Add the bean sprouts and toss everything together. Cook for 1-2 minutes only — the sprouts should still have a slight crunch. Remove the wok from the heat immediately. Season with salt and pepper to taste.1 lb bean sprouts, 1 pinch salt
- Transfer the filling to a fine-mesh sieve or colander set over a bowl. Let it drain for at least 5 minutes, pressing gently with a spoon to remove excess liquid. Discard the liquid.
Assemble and Fry
- In a small bowl, mix 1 tablespoon of cornstarch with 5 tablespoons of hot water until smooth. This is your sealing paste.1 tablespoon cornstarch, 5 tablespoons water
- Place a spring roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2-3 tablespoons of drained filling across the lower third of the wrapper. Add 1-2 slices of boiled egg and a few pieces of fried potato on top of the filling. Fold the bottom corner over the filling, tuck it tightly, fold in both side corners, then roll upward firmly. Brush the top corner with cornstarch paste and press to seal. Place seam-side down on a tray. Repeat with remaining wrappers.1 package spring roll wrappers, 3 large eggs, 2 medium potatoes
- Heat 3-4 cups (720-960ml) of vegetable oil in a deep pot to 350°F / 175°C. Fry the spring rolls in batches of 3-4, turning occasionally, for 3-4 minutes until golden brown and crispy all over. Remove with a spider strainer and drain on a wire rack set over a baking sheet. Serve immediately.3-4 cups vegetable oil
Dipping Sauce
- In a small bowl, combine 1/4 cup (60ml) soy sauce and 1/4 cup (60ml) cane vinegar (or white vinegar). Add 1 clove of minced garlic, 1 tablespoon finely chopped onion, and a pinch of ginger powder. Stir to combine and adjust to taste.1/4 cup soy sauce, 1/4 cup vinegar, 1 clove garlic, 1 tablespoon red onion, 1 pinch ginger powder
Notes
Nutrition
Common questions
Can I make the filling ahead of time?
Yes — the cooked, drained filling keeps in the fridge for up to 24 hours before wrapping. Store it in a covered container, and give it another quick drain if any liquid has pooled before you start rolling.
How do I know when the ground pork is fully cooked during sautéing?
The pork is done when it has no remaining pink and the juices in the pan run clear, which takes about 5 minutes over medium-high heat. Breaking it up into small pieces as it cooks helps it brown evenly and makes it easier to portion into the wrappers.
Can I bake these instead of deep-frying?
You can, but the result is noticeably different — the wrapper stays pale and chewy rather than crispy and golden. If you want to bake them, brush each roll generously with oil and cook at 400°F (200°C) for 20–25 minutes, turning once halfway through.
Try these next
- Crispy Pork Dumpling Delight
- Savory Pork Noodle Stir-Fry
- Golden Colombian Beef Empanadas
- Authentic Szechuan Dan Dan
