Elevate your finger food game with this crispy Filipino spring rolls recipe. These spring rolls are filled with a tasty mix of prawn and pork meat, fresh herbs and served with a sweet and sour dipping sauce.
Known as ‘lumpia’, these Filipino spring rolls make for a fabulous side dish, starter and snack. Instead of pan-frying or baking the spring rolls, we deep fried them until golden brown, resulting in a crispy spring roll shell.
Looking for more finger food ideas? Try these finger food ideas at your next party.
Ingredients
Method
1.Place pork, prawn, eschalot, garlic chives, wombok, oyster sauce, soy sauce, sake, egg yolks, ginger and sugar in a large bowl. Season with salt. Using your hands, mix well to combine.
2.Working with one wrapper at a time, place 2 teaspoons of the filling in a line across the bottom edge, leaving a 1cm border. Brush the edges with water. Roll up to enclose filling, folding in the sides as you roll. Repeat with remaining wrappers and filling.
3.Fill a large saucepan with enough vegetable oil to come two-thirds up the side and heat the oil to 180C. Deep-fry spring rolls, in batches of 10, for 5 minutes or until golden and cooked through. Drain on paper towel or a write rack.
4.Serve spring rolls with sweet and sour sauce.
Suitable for freeze.
Roll the spring rolls and store uncooked, covered, in the refrigerator up to a day ahead. Ensure you interleave with freezer wrap or baking paper between layers so they don’t stick together. Alternatively, freeze in an airtight container for up to 3 months.
To compensate for the batch frying, keep the cooked spring rolls warm in a low oven, until ready to serve.
Note
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