Spring Rolls
From curious 12 years ago
- 1 hour to make
- Serves 12
This is a very round-about Americanized version of Lumpia. When my husband was in the Army, a Filipino soldier brought Lumpia to every shindig. They were always gone in minutes. Years later I started trying to recreate them. Read more Mostly what I found from my research was that there are as many flavors and variations of lumpia as there are cooks who make them! I haven't come real close, but we like this version, which started with a Pillsbury Viet Namese recipe and morphed a whole lot over the years. See less
Ingredients
- 1 package lumpia wrappers (I buy the frozen ones) shopping list
- 1 bundle cellophane noodles ( the one I've found come in a package with 2 or three bundles in a package) shopping list
- 3/4 cup shredded carrots shopping list
- 1/2 cup finely chopped green onions shopping list
- 1/2 pound ground pork shopping list
- 1/4 cup soy sauce shopping list
- 2 Tbsp ginger and garlic stir fry seasoning (if you can't find it, mince a couple cloves garlic and a tablespoons fresh ginger) shopping list
- 1/2 tsp pepper shopping list
- 1 egg, beaten shopping list
- 1 egg beaten with 1 Tbsp water (egg wash) shopping list
How to make it
- Soak cellophane noodles in lukewarm water a few minutes until soft. Drain the noodles and cut into 1 - 2 inch pieces. I just snip them in sort of even lengths with kitchen scissors) In large bowl, mix cut noodles, carrots, green onions, pork, soy sauce, ginger and garlic seasoning, pepper and beaten egg. Take a spoonful and fry it up. If it doesn't taste good, adjust ingredients and seasonings until it does. Place 3 or 4 tablespoons of mixture on a lumpia wrapper. Stretch the filling out into a long thin line that goes the width of the wrapper and roll them up fairly tight. They should be long and skinny. Use the egg wash to seal the rolls. Fry two or three at a time in hot oil until brown on all sides. (You can do this in a deep fryer.) I usually do it in a skillet with enough oil to go about halfway up the rolls. I cook them on medium high and flip them when the bottom starts to get golden brown. Adjust heat and cooking time as needed to cook them through and get a nice color on them. Most recipes I've seen call for some sort of sauce. I don't think they need anything but eating. My husband eats soy sauce with his.
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