If you love egg rolls, you have to try the egg roll’s younger sister…the spring roll. Spring rolls are similar in contents, but use a much more delicate, crispy skin. Be careful, these are so petite and delicious you can literally eat 10 without blinking an eye.
Ingredients
- 1 Head Cabbage Shredded Finely
- 3 Carrots Shredded
- 4 Green Onions
- 1 T olive oil
- 1 Lb Ground Pork
- 1 t Fish Sauce
- 2 T Soy Sauce
- 1 t pepper
- 2 T Oyster Sauce
- 1 Package Lumpia Wrappers Found at your local Asian Supermarket.
- 4 C Vegetable Oil
- 1/2 Package Cellophane Noodles or Bean Threads
- 1 T Cornstarch
- 2 T Water
Servings: Servings
Units:
Instructions
- Take Lumpia Wrappers out of the refrigerator and allow to come to room temperature in package.
- In a deep pan sauté ground pork and green onions. Add fish sauce, oyster sauce, pepper and soy sauce.
- Stir in cabbage and carrots and cook until JUST softened. You want it to keep it's texture after being deep fried. Remove.
- Soak Cellophane Noodles or Bean Threads according to package instructions and mix into cabbage/meat mixture.
- Mix cornstarch and water together in a small bowl. Remove Lumpia wrappers from package and cover with several wet paper towels.
- Slowly and carefully peel a Lumpia wrapper off the stack. Place a 1/4 cup of filling inside on the lower corner.
- Fold corner over the topping and pull back gently until snug. (Pardon my terrible manicure)
- Fold opposite corners in like an envelope.
- Brush top remaining sides with cornstarch mixture and finish rolling to seal.
- Add oil to a deep pot filling just enough to provide about an inch of oil. Heat to 350 degrees. Once oil is heated fry two rolls at a time for about 45 seconds on each side.
- Place directly on a cookie rack to drain.
- Serve with Thai Chili Sauce or Sweet & Sour Sauce.
