Description
A Filipino spring roll with fresh veggies.
Ingredients
Scale
- 1 package spring roll wrappers, thin
- 1 lb ground pork
- 1/2 cup finely grated bottle gourd, juice squeezed out
- 1/2 cup finely grated carrots, juice squeezed out
- 2 tbsp fresh garlic, minced
- 1/4 cup red onion, minced
- 2 eggs, lightly beaten
- 1 tbsp fresh ginger, finely grated
- 2 tbsp cilantro, finely chopped
- 1 tbsp Maggi seasoning or Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- Oil for deep-frying*
- Banana ketchup or sweet and sour sauce for dipping
Instructions
- Separate the spring roll wrappers and set aside; put a plastic wrap or towel over it to prevent from drying.
- Combine all ingredients and mix thoroughly.
- Lay out a spring roll sheet and spoon about 1 ½-2 tablespoons of filling like a log on one end. Roll the sheet over and brush the end with egg wash to seal. Cut in half.
- Fry in small batches until golden brown and it starts to float to the surface. Let drain on paper towels for a few minutes and serve while still hot with your choice of dipping sauce.
Notes
*The ideal temperature for frying is 350-370 degrees. Can be made ahead of time and frozen, pull out to fry anytime.