Here’s a recipe straight from the Philippines. These rolls are very similar to egg rolls, but thinner and longer. They’re usually filled with pork, but why not vary things up by replacing the pork with chicken, shrimp or beef, depending on what you like!
Prep Time: 45 minutes
Cooking Time: 15 minutes
Difficulty: easy
Yield: 4 servings
Finely chop onion, carrot, garlic and coriander. Mix well with meat, ginger, soy, sesame oil, salt and pepper.
Fill a large salad bowl with water. Soak a sheet of rice for a few seconds until softened.
Carefully place the rice sheet on a plate.
Place 2 teaspoons of filling in the center.
Create a roll by folding the bottom of the sheet over the filling, then both sides, and roll up as tightly as possible.
Repeat until all the rice sheets and filling have been used up. The rolls can be frozen for later consumption.
To cook, heat a frying bath to 170°C (340°C) and fry the rolls in small batches (3-4 at a time) for about 3-4 minutes, until golden and crisp.
Alternatively, air-fry. Preheat air-fryer to 400°F (205°C). Spray rolls with olive oil. Bake rolls for 15 minutes.
If necessary, drain the rolls on kitchen paper and serve hot with sweet and sour sauce and hot sauce.
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