Imperial Spring Roll (Lumpia Goreng)

Thursday, February 7, 2008

I have been lazy to do anything since last week, that includes cooking. Possibly it because I am expecting our second kid now. I made this spring roll two Saturdays ago, but did not have passion to write it before. A friend whom I met through blogging kinda boosts my spirit again today to post something on this blog (thank you Rosy...).

- Medium sized-egg roll skin (available frozen at Asian store)
- 200 gr ground beef
- 10 shrimp, peel of skin, wash and cut into smaller pieces
- 2 carrot, peel of skin, wash and cut into matches stick shape
- 250 gr bean sprout, wash
- 3 green onion, chop thinly
- 5 cloves of garlic, chop thinly
- 5 cloves of small red onion, chop thinly
- 1 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1 Tbsp sweet soy sauce
- pepper
- sugar to replace MSG
- oil for frying

In a pan, saute garlic and onion until brownish. Add meat and continue to cook until changing color. Add shrimp and cook until turning red. Add the 3 sauces and pepper and sugar to taste. Add carrot and cook for 4minutes. At last add bean sprout and chopped green onion.
Fill in the meat and veggies inside the egg roll skin and fold it according to the instruction on its packaging. Glue the corner end with a little bit of water. Deep fry it in hot oil.

Note: this recipe can make up to 20 spring rolls. You may use other kind of meat or veggies for filling (example: bamboo shoot, vermicelli, chicken, etc.) . Some people may add the dipping too (usually made from corn flour/maizena flour, garlic and oyster sauce), but this time I did not make it.


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