Spring rolls, eggrolls or lumpia, are a classic Filipino finger food well known around the world for their simple preparation and outstanding taste and texture! Most variations use mostly meat, but this one has less meat and more vegetables and is much bigger in size.
Ingredients:
- 4 oz pork
- 4 oz shrimp
- 5 cloves garlic, crushed
- 1 medium-sized yellow onion, finely chopped
- 1 Asian sweet potato, cut into strips
- 8 oz green beans, chopped
- 5 oz beans sprouts
- 4 oz jicama, chopped into fine strips
- 2 tsp chicken bouillon powder
- 1 tsp salt
- 1 tsp pepper
Directions:
- In a heated saute pan, add oil and pork. Cook until the pork is light brown in color.
- Add the garlic and saute for few minutes.
- Add the onions and saute for a few minutes.
- Add the sweet potato. Stir and cook until tender.
- Add the green beans and shrimp. Stir and cook until tender.
- Add the sprouts and jicama. Stir and cook for two minutes.
- Add the seasonings, then stir and cook for another couple of minutes.
- Allow to cool. Drain all the juices from the vegetables. You can use the broth for other purposes!
- Prepare the spring roll wrapper by placing it on a flat surface.
- Add about 3 tablespoons of mixture on the bottom part of the wrapper as shown in the picture below.
- Deep fry until golden brown and crispy.
Note:
You can add fried tofu instead of shrimp and pork if you want it vegetarian. Make sure you use Asian sweet potato and not the typical orange/yellow variety, as it will become soggy and mushy when cooked.
