Fried Spring Rolls (Philippines)
Why I Love This Recipe
Back home in New Jersey, my eldest daughter Bianca used to hate eating her vegetables. During one of our visits to my mother's apartment in New York, she prepared this dish for my daughter to try. She didn't tell her what it was and except that it was good and crunchy. Much to our surprise, despite all of the vegetables present in the dish, she truly enjoyed it and continues to do so until now. My two other children also enjoy this dish and it's great was to integrate their vegetables in their meals.
Submitted by: "Mia De Leon"
Ingredients You'll Need
2 tablespoon vegetable oil for sauteeing
1 tablespoon finely mined garlic
1/2 cup finely minced onion
1 lbs ground pork
1 cup sliced diagonally green beans
1 carrot diced
1 lbs bean sprouts
2 tablespoons fish sauce
Salt & Pepper to taste
24 pieces spring roll wrapper
In a large skillet or wok over medium heat saute garlic until golden brown
Add in onions and saute until clear
Add ground pork and saute till fully cooked
Season with salt & pepper
Mix well and cook for about 3 minutes
Add bean sprouts, green beans, carrots
Stir well until combined
Add fish sauce and cook for about a minute
Transfer to a colander and drain excess liquid and cool down
Prepare wrappers and place 2 tbsp of the mixture on the lower edge of the wrapper
Fold the wrapper like an envelope starting with the lower edge then the left and right and roll till the other end
Seal the top edge of the wrapper with water
Place wrapped roll on a platter and repeat till all mixture is used
Heat enough oil in a frying pan over medium heat. place wrapped roll one at a time with the seam down
Quickly turn the roll till brown and crisp.
Keep roll separate so skin does not stick to each other
Each roll should take about 4 minutes each.
Places fried roll on paper towel to drain excess oil.