I know Filipino food is more greasier than most other Asian dishes, but this fried spring roll is one of the most well-known ones outside the filipino cuisine. The ingredients are very simple, but it’s the simplicity and the balance/ratio of ingredients that must be taken care of when cooking Filipino food. Also taste great with sweet chili sauce (recipe coming up soon!).
PS: ecuse my beautiful illustration on how to wrap a spring roll kekekekeke =D
- 1Combine garlic, onion, green onions, chopped shrimp, ground pork, salt and pepper
- 2Stir until well combined.
- 3Wrap meat filling in the spring roll wrapper diagonally in thin strips.
- 4fold about half of the wrapper over the meat diagonally (horizontally with respect to the meat filling) to make a triangular shape.
- 5Now fold the sides of the triangle and roll up the wrapper. Leave a space where you can dab the water to make the wrapper stick.
- 6At this stage, you’ll have a lumpia that is long. If you want you can cut it in halves or thirds with a pair of scissors.
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