Pritong Lumpia with Togue - Fried Spring Rolls with Bean Sprouts

Copyright 2011 LtDan'sKitchen blogs

Here is another classic family dish that I learned how to make when I was 12 years old. It is definitely a favorite of mine and during family parties, this version of fried spring roll is always present, like a long lost relative. The recipe has evolved over the years and my cousin Estela has her own sweeter version with raisins and red peppers but I still prefer my simpler version. Don't get me wrong, her spring rolls are really good, I just like the simplicity of my recipe. Some might complain and assert that certain vegetables need to be present. I concur with their suggestion but since I'm presenting my own family recipe, then I say feel free to add any vegetables that you are partial to. If you end up with way more filling than needed, you can always eat it as is, or as we call it back home, "naked" spring roll.

There are various ways of eating this fried spring rolls. I prefer to eat it as is or with tomato ketchup but I know of friends who like to dip their warm spring rolls in a vinegar mix that is flavored with hot red chili and garlic. Another milder option is the sweet red chili sauce. Either way, the choice of what sauce is prefect for this dish is more of a personal preference.

Fried Lumpia with Bean Sprouts

Copyright 2011 LtDan'sKitchen blogs

2 lbs ground beef

1 onion, diced

2-3 cloves garlic, minced

3 medium carrots, grated   on medium grate

4 cups bean sprouts

salt and pepper

2 tbsp soy sauce

1 tbsp fish sauce   (optional)

2 tbsp olive oil

spring roll wrapper   (about 25)

canola oil for frying

1. In a casserole pot, heat the olive oil at medium heat. Saute the
    garlic and onions until softened and slightly browned. Season with salt 
    and pepper.

2. Add the ground beef and cook until it loses its pink color. Season 
    with salt and pepper.

3. Add the carrots and cook for about 2 minutes. Add the soy sauce 
    and the fish sauce if using. 

4. Add the sprouts and turn off the heat. Allow the heat in the pot 
    to warm up the sprouts. Adjust the flavor with salt and let cool. 

5. Fill each wrapper with about 2 tbsp of the cooled filling. Seal the 
    rolls by wetting the edges of the roll with water. Continue filling 
    the rest of the wrapper.

6. Fry in a pre-heated frying pan over medium heat. Fry until golden 
    brown. Drain on paper towels and serve hot. 

Copyright 2011 LtDan'sKitchen blogs

Another thing to note is that the filling once cooled will have a bit of sauce to it. You may want to drain the liquid out before you spoon the filling into the wrapper. If it gets too wet, the wrapper can fall apart. 

Just like the shanghai spring roll I posted earlier, this version can also be stored in the freezer for future consumption. To freeze, place each roll seperately on a baking pan lined with wax or parchment paper and freeze. Once frozen, keep the rolls in a sealed container.  To cook, thaw the frozen roll in a lined tray at room temperature for about 20 minutes. Fry in a pre-heated oil at medium low heat until golden brown. Check and make sure that the filling is completely cooked, otherwise, cook longer at low heat until golden brown.