A plateful of spring rolls to hop on the spring roll trend. Bon appétit.
I couldn’t be more proud of my heritage. My parents came to Canada from the Philippines in the 1980’s. Being born in Canada and raised with Filipino traditions, I have the best of both worlds. While I’m not the best at Filipino cooking, I can count on my mom to teach me her classic recipes.
Today, I’m featuring our family’s take on lumpia – better known as spring rolls. I hope you enjoy them as much as my husband does. (Seriously, he’ll gobble them up – so get them while you can!)
Vegetable & Pork Spring Rolls
1 small yellow onion, diced
3 cloves garlic, minced
1/2 pound ground pork
1 cup green beans, finely chopped
1 cup carrots, finely chopped
1 large potato, cut into small cubes
1 tbsp oyster sauce
Salt and pepper to taste
Approx. 20 medium-sized spring roll wrappers
Bowl of water
- On a lightly oiled non-stick pan, sauté onion and garlic until fragrant. Add pork and allow to cook completely.
- Add vegetables according to “hardness” to ensure thorough cooking: start with potatoes and follow with carrots and then green beans. Cook until all vegetables are tender.
- Add oyster sauce and salt and pepper.
- Drain pork and veggie mixture in a colander and allow to cool completely.
- Once cooled, spread out mixture in a line on a spring roll wrapper. Roll tightly and water the edge to seal. In a skillet, pour canola oil (about one-inch deep) and fry until golden brown.
Have you ever tried making your own spring rolls? How did they turn out? What filling did you use?