Lumpiang Prito (Fried Vegetable Spring Rolls) Filipino food.
This recipe will make about 30 spring rolls.
1 c. shredded cooked chicken meat
2 carrots, julienned
1 turnip shredded, julienned
1 sweet potato, julienned
1 piece of bamboo shoot, julienned
1 cup of soaked and julienned wood ears, black fungus, Chinese mushrooms
1 bunch of spring onions, cut into rings (about 1/2 c.)
6 pieces of fried tofu, julienned
2 tbsps. of oyster sauce
1/4 tsp. ground black pepper
19 cm x 19 cm. spring roll wrappers
1 tbsp. of flour plus 1 tbsp. of water
oil for deep frying.
Microwave the carrots and turnip separately for 1 1/2 minutes each. Microwave the sweet potato for 1 minute.
Heat up a wok and add 2 tbsps. of cooking oil. Add the garlic and stir fry for 1 minute. Add the chicken, if using and stir fry for 2 minutes. Add the vegetables, wood ear and tofu. Season with 2 tbsps. oyster sauce and 1/4 tsp. black pepper. Stir fry until hot and fragrant (about 4 minutes). The vegetables should still be crisp.You may need to adjust your seasonings because the sizes of the vegetables vary.
Transfer to a colander and leave to cool.
Separate the spring roll wrappers. Cover with a tea towel to keep them from drying. Spoon 2 tbsps. of filling near one corner and fold the corner over it. Fold the right and left corner towards the middle, putting the creases where the filling ends.
Put a flat leaf parsley near the corner before you roll, if you wish. Make a paste with flour and water to stick the end corner.
Heat up some oil for deep frying. Fry the rolls a few at a time until golden and crisp (2-3 minutes). Fry for just 1 minute if freezing.They are traditionally served with a vinegar and garlic dip or a soy and ginger dip:
1"x1" ginger, cut in fine strips
1 tbsp. of brown sugar
2 tbsps. light soy sauce
1/2 c. vinegar
1/2 tsp. sesame oil
1/2 red finger chilli in diagonal slices
Mix together and serve as dip for the spring rolls.
Enjoy & Thanks for stopping by!
Ady Greatsword Empire Kitchen Recipes,,