Filipino Spring Rolls
I had a Filipino friend a few years ago, Mayette, who came to my house and showed me how to make these. I've changed the recipe a little by just increasing the amount of each vegetable. I buy my spring roll pastry at an Asian or Oriental grocery. Spring roll wrappers are a little different than egg roll wrappers but you can use those if you have to for this recipe. Egg roll wrappers are chewy and spring roll wrappers are crisp.
Recipe:
1 lb ground chicken or pork
1 small sweet or yellow onion
2 sm-med cloves garlic
1 can water chestnuts
1 carrot, chopped
1 tsp salt
¼-½ tsp black pepper
1 pkg spring roll pastry
small amount of egg white
Oil for frying
Dana's Sweet Chili Sauce
Finely chop all veggies. Mix in ground meat and spices. Remove spring roll pastry from package and place in damp towel so they don't dry out. Take one pastry sheet out of towel at a time. Place approximately 1 Tbs of filling in center of pastry, with one corner facing you so you see a triangle. With a fork, spoon or fingers, spread mixture out in narrow row across. Take corner facing you and fold over, using your fingers to pull pastry tight over filling. Fold the sides in to the side edges of the filling and begin rolling, trying to keep sides even. Before you get to the end corner, dip your finger in some egg white and wipe it on the corner of the pastry to seal. Alternately, you can place the filling in the center of the pastry with an edge toward you so you see a square. Fold the pastry in half, pulling the filling tight and pushing it to meet the edges. Roll the square up, with the edges staying uncovered and cut in thirds. Deep fry (because the meat is raw) and serve with sweet chili sauce. Makes 25 whole spring rolls or 75 pieces.
Recipe:
1 lb ground chicken or pork
1 small sweet or yellow onion
2 sm-med cloves garlic
1 can water chestnuts
1 carrot, chopped
1 tsp salt
¼-½ tsp black pepper
1 pkg spring roll pastry
small amount of egg white
Oil for frying
Dana's Sweet Chili Sauce
Finely chop all veggies. Mix in ground meat and spices. Remove spring roll pastry from package and place in damp towel so they don't dry out. Take one pastry sheet out of towel at a time. Place approximately 1 Tbs of filling in center of pastry, with one corner facing you so you see a triangle. With a fork, spoon or fingers, spread mixture out in narrow row across. Take corner facing you and fold over, using your fingers to pull pastry tight over filling. Fold the sides in to the side edges of the filling and begin rolling, trying to keep sides even. Before you get to the end corner, dip your finger in some egg white and wipe it on the corner of the pastry to seal. Alternately, you can place the filling in the center of the pastry with an edge toward you so you see a square. Fold the pastry in half, pulling the filling tight and pushing it to meet the edges. Roll the square up, with the edges staying uncovered and cut in thirds. Deep fry (because the meat is raw) and serve with sweet chili sauce. Makes 25 whole spring rolls or 75 pieces.
Comments
Post a Comment