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
- 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.
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?