Sunday, October 16, 2016

AMW Cooks: Crispy Spring Rolls (Pork and Beansprouts)

Do you appreciate how your Crispy Spring Rolls (lumpiang Shanghai) tastes completely different no matter how many times you cook it?  

Well, for me it is!  I seldom do measurements and cook depending on my mood so it gets better each and every time!  So I was in a phase of "in love with beansprouts" so I've decided to mix the usual Sprint Rolls filling with beansprouts!  Who would've thought just a simple change could totally vamp up a simple dish?

Just like make-up, being creative in cooking will open up so much possibilities of newer dishes!

Introducing: AMW's Crispy Spring Rolls with Pork and Beansprouts


  • Ground Pork
  • Carrots
  • Onions
  • Beansprouts
  • Salt and Pepper
  • 2 tablespoon soy sauce
  • Spring roll wrapper
  • 1 tablespoon cornstarch
  • Oil for frying

  • Combine chopped onions, carrots, beansprouts and ground pork in a mixing bowl. 

  • Mix everything together adding in 2 tablespoon soy sauce, 1 tablespoon cornstarch, salt and pepper to taste.

  • Mold filling and wrap in spring roll wrapper.  

  • Pan-fry each roll and carefully set aside.  
This can be served with regular ketchup or you may create your own Spring Roll sauce.

How would you spice up a regular spring roll dish?  
Any other recommendation?

Keep smilin'
Stay happy!


  1. I use tofu cubes instead of ground pork. Or sometimes I use raw bean sprouts and season it with fish sauce and add cook shrimp (those small ones that are used to make okay)

  2. To make it more healthy and delucious you can add sweet potatoes and some tofu.


I'd love to hear from you! Feel free to comment your questions, suggestions and just anything you may want to say! Keep smiling and stay happy!