Best Filipino Vegetable Rolls Recipes

FILIPINO SHRIMP, MEAT, AND VEGETABLE SPRING ROLLS

Steps:

• To prepare the filling, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring constantly, for about 3 minutes, or until the onion is translucent and sweet smelling and the garlic is beginning to turn blond. Add the chicken and cook for 1 minute, or until halfway cooked. Mash, stir, and poke the meat with a spatula to break it into small pieces. Add the shrimp and cook for 30 seconds, or until it begins to turn color. Add the mushrooms, carrot, and green beans. Give the mixture a big stir and sprinkle in the salt, pepper, sugar, and fish sauce. Continue cooking, stirring constantly, for about 4 minutes, or until the meat is cooked through and the vegetables are tender. Transfer to a platter, spread it out, and set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared up to 2 days in advance, covered, and refrigerated aft er cooling. Return to room temperature before wrapping.)
• Before assembling the spring rolls, line a baking sheet with parchment paper. For each spring roll, place a skin, smooth side down, on your work surface. Place a generous 2 tablespoons of filling slightly below the center of the skin. Brush some beaten egg on all of the exposed edges to ensure a good seal and roll to create a cigar shape, following the directions on page 75. Set the finished rolls, seam side down, on the prepared baking sheet. Cover with a kitchen towel to prevent drying. (To freeze, put them on the prepared baking sheet, about 1/2 inch apart, and slide them into the freezer. After they have hardened, about 1 hour, transfer them to a zip-top freezer bag and keep frozen. Fry them unthawed. They will take a little longer than 3 minutes but will be just fine.)
• To make the dipping sauce, combine the vinegar, soy sauce, and garlic in a communal dipping sauce bowl and set at the table.
• To fry, heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in a few spring rolls and fry, turning as needed, for about 3 minutes, or until golden brown. Remove from the oil and drain. Repeat with the remaining rolls. After all the rolls are fried, you can fry them again for 30 seconds at 350°F to reheat, as necessary.
• Serve hot, whole or cut in half diagonally, with the sauce.

FILIPINO VEGETABLE ROLLS

Steps:

• I use my food processor for all the shredded ingredients. Boil chicken breasts for 10-12 minutes. Cool and then shred. In oil, cook onion and garlic. Add vegetables, starting with the more dense vegetables first. Add chicken. Salt and pepper to taste. Add chicken powder for taste. Place about 2 TBS of stuffing into wrapper. Roll. Can be stored in refrigerator. Wet a paper towel or cheese cloth, squeeze out excess water and place on top. Cook in ½ inch of oil. Cook first side about 2-3 minutes. Turn and cook second side about 1 minute. Place on paper towel. Keep in oven on warm. Serve with sweet chili sauce. The basic ingredient is the cabbage. What you add and how much after that is your preference. I double all the ingredients except the cabbage and buy two packs of the wrappers. When you roll, remember size is not everything. (where have we heard that before?). Too much stuffing will make them explode in the hot oil.