Fried Spring Rolls
Submitted by sweetbabie
Crispy fried spring rolls stuffed with pork, shrimp, water chestnuts, and fresh vegetables. A Filipino-style appetizer that fries up golden and crunchy, with a sweet and sour dipping sauce.
YIELD
30 rollsPREP
30 minCOOK
15 minREADY
45 minThere’s nothing quite like biting through that first shatteringly crisp shell into a hot, savory filling of seasoned pork and shrimp.
These Filipino-style fried spring rolls (lumpia) are packed with stir-fried pork, shrimp, water chestnuts, carrots, and celery, all seasoned with soy sauce and wrapped tight in thin spring roll wrappers. Deep-fried until golden and crackling, they’re the kind of appetizer that everyone hovers around.
Serve them hot with sweet and sour sauce for dipping and watch the platter vanish.
Pro Tips
- Drain excess moisture from the filling before wrapping; wet filling leads to soggy, burst rolls
- Seal the wrappers tightly with a cornstarch-water paste to prevent them from opening during frying
- Fry just 4 or 5 at a time to keep the oil temperature steady at 375 F
- These freeze beautifully before frying: lay them in a single layer on a baking sheet, freeze solid, then store in bags and fry straight from frozen (add a couple extra minutes)
Ingredients
Directions
In a wok or pan, heat 2 tablespoons oil.
Add garlic and stir until fragrant, about 5 seconds.
Add the pork and shrimp and stir-fry for 1 minute.
Add the water chestnuts, carrots, celery, and green onions.
Stir-fry for approximately 2 minutes, or until the vegetables are tender but still crunchy.
Add the soy sauce, salt, and pepper. Stir.
Remove from heat.
Drain excess moisture from pan.
To assemble the rolls, place about ⅓ cup of the filling on the lower third of the wrapper.
Fold the portion of the wrapper nearest you over the filling until just covered.
Turn the wrapper again to enclose the filling securely.
Moisten the edges of the wrapper with water or a mixture of cornstarch and water.
Fold over the corners and press down firmly to seal, making an envelope.
Moisten the flap of the envelope with water and turn, rolling firmly into a 1-inch cylinder.
Seal firmly. Set aside, seam side down. Repeat until all the filling has been used.
Heat oil in a wok to 375℉ (190℃).
Place 4 or 5 rolls at a time in the hot oil.
Deep-fry until crisp and golden. Remove with a skimmer and drain on paper towels.
Serve hot with Sweet and Sour sauce.
Rolls may be prepared ahead of time and frozen, then fried when needed.
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