Lumpiang Togue

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsps. (30ml) Cooking oil
  • 1/2 cup (120g) Ground pork
  • 8 cups (400g) Togue, washed
  • 1/4 cup (35g) Celery, chopped
  • 1/2 cup (120g) Carrots, grated
  • 1/4 tsp. (1.2g) Salt
  • 1/4 tsp. (0.6g) Ground black pepper
  • 1/4 pack (2.5g) AJI-NO-MOTO® Umami Seasoning
Flour paste:
  • 2 Tbsps. (20g) Flour, dissolved in
  • 1/4 cup (60ml) Water
  • 12 pcs. (24g) Lumpia wrapper
  • 1 cup (250ml) Cooking oil


  1. SAUTÉ. In a pan, heat oil. Sauté ground pork until browned. Add togue, celery, and carrot. Sauté until vegetables are cooked.
  2. SEASON. Add salt, pepper, and AJI-NO-MOTO®. Mix well then drain liquid. Set aside.
  3. SIMMER. In a small saucepan, combine flour and water. Mix well and let it simmer until thickened.
  4. WRAP. Place 3 Tbsps. of the mixture on the lumpia wrapper. Roll and seal using flour paste.
  5. DEEP-FRY. In a pan, heat oil. Deep-fry lumpia until golden brown and crispy. Drain excess oil using strainer or colander. Serve and enjoy.

Cooking Tips

Keeping cooked lumpia vertically on a colander will help to drain excess oil and crispy.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 3 pcs. (150g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Togue is a rich source of Dietary Fiber that supports normal bowel movement.


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