FRIED EGG ROLLS(LUMPIANG PRITO)
SERVE with sweet and sour sauce
2 cloves garlic,minced
1/2 cup onions,chopped
2 tbsp vegetable oil
1 pound ground beef
1 tsp salt
1 tsp black pepper
1 tbsp fish sauce
1/4 cup water
1/2 cup carrots,peeled and julienned
1/2 cup green beans,french cut
1/2 cup celery,diced
1 cup bean sprouts
25-30 frozen wrappers for chinese egg rolls or springrolls,thawed
In a skillet,saute the garlic and onions in hot oil until the onions are translucent. Add the ground beef ,salt.pepper and fish sauce and saute until the beef is browned.
Add the rest of the ingredients except bean sprouts and simmer for another 5 minutes. The vegetables should be slightly crisp.
Remove the pan from the heat and add the bean sprouts. Allow the mixture to cool to room temperature.
Separate the individual sheets of wrappers,being careful not to tear them. Keep them moist and pliable during assembly by storing them in a plastic bag or under a moist towel. Do not allow them to dry out and become brittle.
Place 2 heaping tbsp of the filling diagonally near one corner of the wrapper,leaving a 1/12-inch edge of space at both ends. fold the side along the lenght of the filling over the filling, tuck in both ends,and roll neatly.
Moisten the other side of the wrapper with water or egg to seal the edge.
The egg rolls can be fried immediately or frozen for later use.
If frying immediately,cover them with plastic wrap or a moist towel to keep the wrappers from drying out.
Heat a skillet over medium heat,add oil to about 1/2-inch depth, and heat for 5-7 minutes. When the oil is hot,place 3-4 egg rolls in,gently, to prevent splashing the hot oil. Fry the rolls for 3-4 minutes on each side,
or until all sides are golden brown.
Place on paper towels or colander to drain excess oil.
Posted under FRIED EGGROLLS-(LUMPIANG PRITO)
This post was written by admin on October 2, 2010
