Deep Fried Spring Rolls (Lumpiang Prito) - AFF Philippines

These pipping hot spring rolls are favoured as a mirienda, or snack in the Philippines.  They are incredibly addictive and one is never enough. Chicken or prawns can be omitted if it is for a vegetarian version.

 These are very addictive, you just can't stop  at one  :p

 

 

 The filling mainly consist of  sweet potato, chicken, prawns and bean sprout. The sweet potato make it taste of natural sweetness and the bean sprout give it a extra crunch.

 

 The garlic vinegar dipping sauce goes so well with these spring rolls.

 

 

Natural sweetness from the sweet potatoes, french bean and the crunchy texture from the bean sprouts for the filling

 Layer the spring roll wrapper one corner facing you. Add in the filling a line.

Sam is spreading some corn starch mixture onto a corner of the spring roll wrapper to seal the end.

It is done!! Done by Sam!! Although it is not neatly wrapped by he took the effort to try. Isn't that sweet...

Sam help me to wrapper some of the spring rolls. Can you guess which one was done by Sam?? The top one or the bottom two..

All done!! It is really to deep-fried but i shallow fried it instead because i do not want to use up too much oil.The result is just as good and not oily at all.

 Shallow frying the spring rolls..

Deep Fried Spring Rolls (Lumpiang Prito)
recipe adapted from the book "Filipino" by Irene Diego

Ingredients:
12-15 pieces spring roll or egg roll wrappers (i used spring rolls wrapper)
1 Tbsp corn flour (cornstarch) mixed with 2 Tbsp water
some cooking oil for deep frying (u used 1/2 cup of cooking oil for shallow frying)

Garlic Vinegar Dipping sauce
125ml distilled vinegar
60ml water
4 cloves garlic (peeled and lightly crushed)
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp sugar
3 crushed bird's eye chillies

Filling:
60ml   cooking oil
4    cloves garlic, peeled and chopped
1   medium onion, peeled and sliced
1   Tbsp fish sauce
200g   chicken fillet. diced
119g   prawns (shrimps), peeled
125ml   water
60g  sweet potatoes, peeled and sliced into strips
100g   french beans, diagonally sliced into strips
60g   carrot, peeled and sliced into strips
200g   bean sprouts, tailed, rinsed and drained
1/2   tsp salt or to taste
1/2   tsp ground white pepper

To do:

• Prepare garlic  vinegar dip sauce. In a saucepan, combine vinegar and water. Without stirring, bring to the boil over medium heat a few seconds. (i zap it in the microwave oven for 35 seconds) Remove from heat and leave aside to cool completely. Add remaining ingredients and set aside to cool before serving. 

• Prepare filling in a wok.  Heat oil over medium heat and fry garlic until golden brown. Add onion and fry until onion is soft and translucent. Add fish sauce and stir to mix well. Add chicken and prawns and fry until they change colour and are cooked.
• Add water then add sweet potatoes and fry until slightly tender. Add french bean and carrot and fry for 3 minutes. Add bean sprouts and toss gently to mix well. Season with salt and pepper. Remove from heat and strain filling through a colander to drain excess liquid. Set aisde to cool.
• Place a spring roll or egg wrapper on a flat work top. With a corner facing you, spooned 2-3 tbsp filling in line near the corner facing you. Fold in the left and right corners over filling then fold bottom corner over and roll up tightly. Dab with a little corn flour mixture to seal. Repeat remaining ingrediens.
• In a wok heat oil for deep-frying over medium to high heat. Gently lower in spring rolls and deep-frying until light gold brown. Remove form hat and drain well.
• Serve immediately with garlic vinegar dipping sauce on the side.

 

ENJOY~

I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot.

 

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