Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue– togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!

Quick Info

⏱️ 40 min • 🍽️ 16 servings • ⭐ 94%

Nutrition

86 cal • 7g protein • 11g carbs • 1g fat

Tags

[Dairy-Free] • [Easy] • [Appetizers] • [Sides] • [Snacks] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• ½ cup plus 1 tablespoon water, divided
• 3 cloves garlic, minced
• 2 large Fresno chiles, minced
• ¼ cup sugar
• ⅓ cup rice vinegar
• 2 teaspoons kosher salt
• 1 tablespoon cornstarch
• 2 large carrots, peeled
• ½ pound green beans, trimmed
• 1 tablespoon vegetable oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 pound shrimp, peeled, deveined, and finely chopped
• 1 tablespoon fish sauce
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 tablespoon rice vinegar
• 2 cups bean sprouts
• 16 lumpia wrappers
• Egg wash, for brushing
• Canola oil, for frying

Instructions Preview

1. Make the sweet chili sauce: In a small pot…
2. In a small bowl, whisk together the cornst…
3. Whisk the cornstarch slurry into the sauce…

…and 11 more steps

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Recipe by: Katie Aubin • From: Tasty