Author Notes
These Filipino-style eggrolls are sure to be a hit at any party. Serve with sweet chili sauce, vinegar-garlic-soy dipping sauce, or sweet and sour sauce. —kikukat
Ingredients
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1 pound
ground pork
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2
cloves garlic
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1-2 pounds
shredded carrots, cabbage and mung bean sprouts
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1 1/2 teaspoons
salt
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1/4 teaspoon
black pepper
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1 tablespoon
fish sauce
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2 teaspoons
flour
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1/4 cup
water
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1
package lumpia/spring roll wrappers
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vegetable oil for shallow pan frying
Directions
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Brown pork and garlic. Add vegetables, salt, pepper, and fish sauce. Cook for about 2 minutes. Drain and cool thoroughly.
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Combine flour and water to form a thin paste.
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Place 2 tbsp filling on a wrapper. Fold bottom corner up, followed by left side and right side. Spread paste on remaining corner before folding down.
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Heat oil to 375 degrees. Fry until golden brown.
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