Filipino Spring Rolls
Crispy and flavorful Filipino Spring Rolls filled with ground pork or chicken and fresh vegetables, perfect for any occasion.
Ingredients
For the Filling
- 1 lb ground pork or chicken Use ground meat of choice.
- 1 cup carrots, finely chopped Adds crunch and sweetness.
- 1 cup cabbage, finely chopped Provides texture.
- ½ cup green onions, chopped Enhances flavor.
- 2 cloves garlic, minced For added aroma.
- 1 tablespoon soy sauce For seasoning.
- 1 teaspoon ground black pepper Adjust to taste.
- 1 package lumpia wrapper Available in Asian markets.
- Oil for frying Use enough to fully submerge the rolls.
Instructions
Preparation
- Start by gathering your ingredients. Finely chop the carrots, cabbage, and green onions. If using ground meat, ensure it’s thawed.
Cooking the Filling
- In a large mixing bowl, combine the ground meat, carrots, cabbage, green onions, minced garlic, soy sauce, and ground black pepper. Mix well until evenly distributed.
Assembling the Spring Rolls
- Take a lumpia wrapper and lay it flat. Spoon a generous amount of filling at one end, fold in the sides and roll tightly. Seal the edges well.
Frying
- In a deep pan, pour enough oil to submerge the rolls and heat on medium. Test oil readiness by dropping a small piece of the wrapper; if it sizzles, it's ready.
- Carefully add the prepared spring rolls in batches and fry until golden brown, about 5-7 minutes.
Serving
- Use a slotted spoon to remove spring rolls from oil. Place on paper towels to drain and cool slightly.
- Serve hot with dipping sauces like vinegar with chili or sweet and sour sauce.
Notes
To store leftover spring rolls, place in an airtight container in the refrigerator for 3-4 days or freeze for longer preservation.