Spring Rolls (Filipino Lumpia)

January 23, 2011

These are so simple to make and come out as good or better than restaurant versions. Because I take the time to drain the excess water from the cabbage the result is a drier filling and a crunchier wrapper.  The wrappers are spring roll wrappers- not wonton wrappers.They are thinner and don’t bubble like a wonton wrapper does. I get mine from where we get take out,but can be found in Asian supermarkets,or supermarkets that carry a diverse amount of ethnic foods.(Much less $$ if you ask the restuarant you frequent- I paid 1.99 for a package of 25-and when they only had an open package with about 20 in them- they gave them to me for free – so ask !)

  • 1 package Spring roll wraps
  • 1 package slaw mix(I use the one with carrots)
  • 1 t. Kosher salt
  • 6 oz package rice vermicelli noodles
  • 1 T toasted sesame seeds (optional)
  • 1/c can diced water chestnuts (optional)
  • 1 T. ginger
  • 1/2 t. pepper

Dipping Sauce

  • 1/2 C. Apricot or Peach preserves
  • 1 T. hot water
  • 2 T. soy sauce
  • 1 small garlic clove,mashed or pressed
  • 1/8 t cayenne pepper
  • 1/8 t. ginger
  • 1/2 t. sesame oil

Pour half of the slaw mix into a strainer and sprinkle 1/4 t. kosher salt over it.Add other half and sprinkle another 1/4 t. kosher salt on top.Rinse lightly with cold water and toss a bit to distribute salt.Put over a bowl with a heavy can on top.Let sit for an hour. (In a rush- skip this step entirely and just use your slaw straight from the bag – it will cook  enough and be a little more crunchy) Boil 2 cups of water.Add package of noodles and let them sit until soft and clear.Drain and cut them into small pieces.

Rinse your slaw mix well and squeeze as much water out of it as possible. Then combine cut, drained noodles with slaw mix.Add ginger and pepper.

Make dipping sauce by combining all ingredients. Heat 15 seconds in microwave. Stir and heat another 15 seconds. Let sit while you are rolling and frying rolls. Now to get rolling!! Set out 3 skins with the corner facing you. Using about 3 tablespoons of filling,lie at a diagonal across wrapper.Fold point over filling. Fold left and right sides over,and roll,ending seam side down. Heat a tablespoon of vegetable oil in a large frying pan. When oil is hot but not smoking,put 3-4 rolls in, seam side down. Don’t walk away from them as they cook fast and will burn. Turn when nicely browned,about 4 minutes. Brown on the other side.

Drain on paper towels.Re- heat dipping sauce. Cut rolls in half  on the diagonal, and serve with apricot soy dipping sauce.


One comment

  1. The more times I make these the better I get. We love some shrimp in ours. And the kid is hooked on the dipping sauce!

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