You asked for it so we had to make it happen - our homemade Filipino spring rolls with a spicy soy-vinegar sauce. A tried-and-tested crowd pleaser!
🕒 1 hour 👤 5-6 people
4 garlic cloves, minced
1 medium onion, minced
4 carrots, julienned
1 pack green beans, thinly sliced (same size as carrots)
3 medium sized chicken breast, shredded (boiled with salt, pepper and garlic powder until cooked)
Lumpia/Spring Roll wrappers (can be purchased in asian market)
2-3 cups oil (or enough to cover deep fry the lumpia)
Sauté garlic and onion until fragrant.
Add & stir fry carrot, green beans, chicken until cooked. (DON’T overcook veggies as you want it to retain its crunch!)
Generously season with salt and pepper, msg too if preferred.
Once cooked, remove from the heat and place in a strainer to drain all the liquid remaining. Allow to cool completely.
To wrap the spring rolls, place about a tablespoon of the filling in centre of the wrapper. Fold the sides inward to seal, then continue to roll until you have about an 2 inches left of the wrapper. Using your finger, brush the edges with a little water then seal completely. Make sure it’s tightly secured!
Heat the oil in a deep pan or a deep fryer until hot and deep fry in batches. Avoid overcrowding and fry for around 3-5 minutes or until medium brown in colour.
Serve hot with a vinegar-soy sauce dip and enjoy!