Ready to Fry Bean Sprout Lumpia

42 Responses

1. I grew up in Bacolod and I always thought that these type of mung beans were common. Hindi pa? I miss eating this kind of lumpia with some vinegar and a big tall glass of coke.

2. Why not grow some of your own mung bean sprouts? Just soak the beans in water. After a day, drain the water, put a wet muslin or katcha cloth in a basin or pan. Put the mung beans on top and then cover with another wet muslin cloth on top. Grow the mung beans to the size that suits you. Then soak the beans in water again and skim off the bean husk… If this process is too tasking… you can just buy some in the market… but then again at least you know that YOUR bean sprouts are cleaner…

3. You can also check this link:
   https://www.ayurbalance.com/explore_howtosbeansprouts.htm

4. sometimes they have it at Landmark Makati. I was able to buy a pack last month. You just have to look closer as they are put together with the long ones.

5. barely sprouted mung beans are availble in most wet markets.

6. another comfort food.. ^____^

7. Hi MM! I grew up in Iloilo.. We call it tawge, it is available here in Manila. Our cook makes this kind of lumpia all the time because it is our favorite next to the Chinese fresh lumpia.

8. hi mm, why dont you try suki market? my dad, who for me is one of the best chinese cooks in the world always goes there to buy. ok fine super lapit sa house namen but he’s not afraid to go somewhere else kase he’s sort of like you going around the metro to buy ingredients. :D then you can go to dapitan market to buy cheap-o pinoy interior stuff for your dinner parties.

9. oops suki market is in dapitan near qc and manila border. kinda near banawe:D

10. there’s that barely sprouted togue available in the local market here. the one in divisoria near the divimall are togue with longer strands. i like them for guinisang gulay. i prefer the barely sprouted one for lumpia bec. it is crunchier

11. Diwatao8 is right, grow your own and you can be sure they are uncontaminated. Apparently sprouts are common carriers because they are nearly impossible to clean sucessfully, it is best to eat them cooked. This applies to any kind of bean sprout, don’t use them raw in a salad or as garnish in a sandwich, even if they are hydroponically grown and look pristine in their little plastic boxes.

12. I see them, too, at SM, MM…

13. One of my favorite dishes. At home it was made with lightly sauteed green beans, firm taufu, onion slices, barely sprouting bean sprout and bits of pork or shrimp. Wrapped in a normal round lumpia wrapper, deep fried and just before being conveyed into your mouth, dipped in a mixture of vinegar, garlic and black pepper. I can make a convincing version of this at home but now that I am cooking them myself, issues that never bothered me before as a consumer now bugs me no end as a producer. What do you do to keep them crisp longer? I suspected that the preliminary sauteeing before it is allowed to cool down and drain before wrapping eliminates most of the moisture which is the primary cause of the fried wrapper turning limp. To eliminate further moisture, I started punching a discreet hole on one of the ends to vent the steam released by the cooking vegetable slices. I also serve them on a bed of folded paper towel to catch and blot whatever remaining frying oil and moisture being shed away from their golden skin. The improvement was at most marginal. Hoping to get some insight from the almost permanently crisp Chinese take-out spring rolls, I tried prying into each one before biting into them but all I find there is nothing more than dessicated remains of beansprout. They are not selling you anything here other than the crunch, no steak just the sizzle. Perhaps there is the secret but if I did that they would not turn out like the ones I remember from home in which the green beans and onions seemed the dominant flavour. Do I now have to just square myself against the fact that I have to eat them immediately after being drained from the deep fryer at the very instant when each bite can bring tears in my eyes but delivers a resounding crunch or bide time, wait a few moments longer when they are less painful to eat, but have decidedly scaled over the cusp of crispness and quickly descending into decayed limp and greasy nothingness.

14. I think these bean sprouts are also used for “panara”. Did you get to try these, MM? They are shaped like empanadas, but have a different wrapper. When you return to Bacolod/Silay to learn how to make the lumpia wrappers, can you also make them teach you how to make the panara wrappers? My sister and I have asked several people how to make these (not that we will know how to do it) but have not gotten anywhere. I am really enjoying reading your insights on the food and life of Negros. Kasadya guid!!! Thanks for visiting Negros ….. and thanks to Ms. Fores and her family and friends for showing you a part of Negros….

15. wow……i think i am craving for lumpia right now…..in singapore we ate this popiah in takashimaya food court….really good. looks like the lumpia wrapper the manong had…really thin……anybody has a recipe for the lumpia of bacolod…..really tasty and good!

16. Don’t eat raw sprouts? Uh-oh. Guess it’s a good thing I have a cast iron stomach. :)

    Kellyn: I never much appreciated Dapitan market area when I was still living near the area. Now that I’m not near, I miss it. :P

17. Funny, with the mention of growing bean sprouts on your own reminds me of this science project we had in my grade school years. I can still recall how I would try to wake up each morning earlier than usual excited to see the progress. But one thing I remember as well was the foul smell of the water where the beans were soaked hehe, but seeing the beans come to life was way too cool during that time!!!

18. Wow!! I wish there was someplace to buy ‘ready to fry’ lumpia in Pittsburgh!!

19. :)wow. so it is a local thing. i’m from iloilo and we have these tinderas do “ready-to-cook” lumpia with bean sprouts. i know they’re “extenders” but they balance the pork/beef taste for the lumpia. personally, i like adding them to my fried lumpia filling. i boil them first to soften them, and discard the ones that float. i then chop lots of garlic, carrots, green onions, red peppers and beef/pork combination with the boiled just-sprouted mung beans in some olive oil until the flavors blend and wrap them in really thin egg lumpia wrappers. perfect with home-made sweet sour chilli sauce! :)

20. that’s absolutely delish! Yum!

21. I do love Lumpia Prito and Ukoy but I use soybean sprouts instead readily avail at Chinatown. Cost almost twice as much than the mung sprouts though. I do make lots and freeze them amd have them anytime I crave for lumpia. Ingredients I prepare for the lumpia are soybean sprouts, green beans, carrots, potatoes, water chestnuts, bamboo shoots, with pork and chopped shrimps.

22. In Iloilo, we use mung bean sprouts in soup with “kalubay” or edible gourd – to see picture (link below): https://www.reimerseeds.com/images/products/gourd/Cucuzzi_Gourds_Seeds.jpg)

    For the recipe –> Peel and slice the gourd to bite-sized pieces, saute chopped garlic, onions, in oil and add 250 grams ground lean pork, add pork broth, beans sprouts, add “kalubay” last, (or you can add sliced “patola”, season to taste, and serve. It’s a very light and simple “gulay” meal which i request my mom to make everytime I go home, it’s usually paired with the fried lumpia with bean sprouts – since we don’t want to put the sprouts to waste! Yum! Home food!

23. Oh my, I always eat the raw beansprouts served with my “pho” soup, i never put them in the soup, i just eat them raw and dip them in hoisin/hot sauce mixture. It’s like eating fresh sinkamas. I guess i too have a cast iron stomach like Fabian ;-)

24. I love eating this “hubad”, too. Used to hog the leftover filling when they made this type lumpia at my parents’s house haha

25. Hey Apicio is back! :)

26. i’ve always preferred these “younger” sprout… we also do a ginisa of this with “hibe”…

27. navyGOLF…;) I remember those year 1 days… the smell was indeed foul.

28. My aunts called this “pasibul”, just a bit tedious to get sort out the mungo bean skins, once they’ve sprouted.

29. Have anyone tried to cook those mung beans sprout like the way you cooked monggo beans?

30. My aunt cooks bean sprouts by sauteeing garlic, onion then tofu, then bean sprouts and then add oyster sauce a litle salt and pepper. Done in a matter of few minutes. I am so lucky because here at work there are many Filipinos who you can order from any kind of Filipino dishes. The lumpias you can order it frozen and then fry it yourself.

31. hmmm, just wondering where I could buy this here, looking at he lumpia I am now craving and I want the sawsawan on the side as well. hehe!

32. Behold, my dear friend Apicio is back in town? Do not yet succumb into world of “greasy nothingness”!…hahahaha

    You are on the right track draining it over a strainer pressing with a spoon to extract all possible liquid then cooling it down further over several thicknesses of paper towels.

    Wrapper: I have used the Pinoy round ones and the Chinese square ones. I have to admit that the frozen Pinoy ones when thawed out is not as pliable as the Chinese spring roll wrapper. Therefore, I wrap one nice fat lumpia and then wrap it again in another wrapper, sealling it with a flour paste. This is for the PINOY wrapper. The Chinese wrapper, just one big sqaure will suffice.

    Frying…I found that if I fry it in hot oil, not a good idea! The skin is crunchy but the inner layers aren’t. So, fry them in medium hot oil.test it ….when the chopstick sizzles around the edges, it is ready. When I am doing this for a big party, I pre-fry them at home…like they are still pale… sort of “beige-y brown”. Then upn arriving at the party, I fry them again till nice light golden brown….always works for me. Of course, needless to say you have to let it cool upright but not side by side preferably or the heat will steam the outer layers you tried so hard to keep crisp.

    I much prefer to use the Pinoy wrapper, Apicio…even when freezing the ones not fried yet! Try it…double wrapping them and then single layer on a cookie sheet …freeze! When frozen, you can arrange neatly in zip plock bags.

33. this is kind of fried lumpia is really good. Thanks mm

34. lumpiang togue and sukang pinakurat! oh wow! woooowwwwwww!

    :P~~~

35. Apicio, try to dip them in lght cornstarch batter, just before frying, it stays crispier longer. Btw, salt the batter for flavor.

36. Hi MM! I just came from SM Makati and saw this kind of bean sprout at the Supermarket…

37. this is really making me crave for fried lumpia…

38. hi MM!! saw you in Yummy -March! wish i could’ve attended that dinner :D

39. hey MarketManila man-
    Do you have a recipe for avocado pie? Please tell if you do!

40. Just got back from Phil for quick break….salcedo market was good with all the nice stuff such as budbod kabog, barbecue pork, cebu lechon, tita cely food and much much more.

    I was able to cook from our rented apartment sinigang na native chicken sa usbong ng sampalok (Tamarind bud/young leaves)…YUMMY!!!!

    It is a refreshing hoiliday and was able o bring back fresh sampalok and green chili for sinigang and gust what is our todays lunch here in Singapore? hehehe sinigang na pork spare ribs sa sampalok (Tamarind). Yummy again nothing beats a truly natural sampalok sinigang will never go back to Knorr again.

41. waiting for the lumpia ubod tips.I love anything lumpia!

42. Thanks Betty Q and Homebuddy, I considered doing that. Just like another dish we cook at home called queta. Chopped chicken breast, chinese ham (or bacon), thinly sliced black mushrooms and fresh water chestnuts wrapped in a thin layer with lumpia wrapper like a letter-size envelope. Dunked in rice flour batter thinned out with vodka or gin and sprinkled with bits of green onions before deep frying. Serve in finger-sized cross slices with good soy sauce and squeeze of calamansi or dayap. Gread accompaniment for mami and bataw in vinaigrette.