Recipe for the famous spring rolls
If you are a lumpia lover, its explosion of flavors will be a compliment to your palate. These spring rolls are a kind of pasta made in rice flour and are filled with different julienne-style chopped vegetables and some minced meat. Spring rolls are very important in Chinese culture. In fact, they are often served at the New Year's Party because they resemble the silkworm that is reborn from its cocoon. It is served with decoration that refers to the festivity that is celebrated. There is also a version where the rolls are not fried, but steamed, they are known as lucky rolls.
- Extra virgin olive oil
- 4 cloves of garlic
- 1 onion
- 2 carrots
- 4 cabbage leaves
- 30 grams of bean sprouts
- 2 tablespoons soy sauce
- 8 sheets of fine Chinese pasta
- In a wok we add a splash of oil and when it is very hot we add the sliced garlic, onion, carrots and cabbage cut into thin strips and the bean sprouts.
- We add a couple of tablespoons of soy sauce and sauté all the vegetables until they are to our liking. If they are very dry or if they stick to the pan, you can add a little water.
- We take a wafer and place it in the shape of a rhombus, pour a little filling (about two tablespoons) at the bottom, roll it up, paint the corners with water and fold it over the roll. We re-roll, paint the piece of dough that is left over on top with water and glue it on.
- We pour plenty of oil into the wok and when it is very hot we add our rolls which will take less than a minute to brown on both sides. We remove them to a plate with absorbent paper and they are ready to eat.