Bean Sprouts Spring Rolls
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Bean Sprouts Spring Rolls

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 to 18 spring rolls
Author Connie Veneracion

Ingredients

  • 250 grams pork or chicken, sliced thinly
  • patis (fish sauce) to taste
  • ground black pepper
  • 2 to 3 cups vegetable cooking oil
  • 6 cloves garlic minced
  • 1 onion chopped
  • 1 tomato chopped
  • 1 teaspoon grated ginger
  • 250 grams spinach stalks discarded
  • 1 block firm tofu (about 300 g.), cut into half-inch cubes
  • 1 carrot julienned
  • 100 grams green beans sliced diagonally into 1 inch lengths
  • 1/2 kilogram mung bean sprouts rinsed and drained
  • 1 egg beaten
  • 18 pieces spring roll wrappers

Instructions

  • Place the pork or chicken slices in a bowl. Pour in 1 teaspoonful of fish sauce. Sprinkle with pepper. Mix well.
  • Heat about two tablespoonfuls of cooking oil in a wok. Add the pork or chicken and cook over very high heat just until the color changes (about 30 seconds if the temperature is correct).
  • Add the garlic, tomato, ginger and onion, and cook until the meat slices start to brown along the edges.
  • Add the tofu, carrot, green beans, and spinach leaves. Stir. Season with fish and pepper. Cook, stirring, for a few minutes or just until the vegetables start to turn soft.
  • Add the mung bean sprouts. Season with more fish sauce and pepper. Cook, stirring, for half a minute.
  • Turn off the heat immediately so as not to make the vegetables soggy. Taste and adjust the seasonings one last time.
  • Transfer to a strainer with a bowl underneath to cool completely and to allow all the liquid to drip. Don’t make short cuts with the straining part. You want to remove all the excess liquid so as not to soak the spring roll wrappers.
  • Bean Sprouts Spring Rolls
  • Separate the spring roll wrappers. Follow the guide for making spring rolls but use about a tablespoonful and a half of filling for each spring roll (you’ll need the beaten egg to seal the spring rolls). With the given ingredients, you should be able to make about 18 medium sized spring rolls. By medium sized, I mean about four inches long and about two inches in diameter.
  • Bean Sprouts Spring Rolls
  • Heat the cooking oil and start frying the spring rolls in batches. How many per batch depends on the size of your wok. As a rule of thumb, just make sure that they are floating in oil and barely touching one another. More importantly, you should be able to roll and turn them over easily.
  • Rolling the spring rolls in hot oil is important for even browning. When the spring rolls are a uniform light golden color, scoop them out of the hot oil.
  • Bean Sprouts Spring Rolls
  • Drain the fried spring rolls on layers of paper towels to remove any excess oil. Then, fry the next batch, and so on, until all the spring rolls have been fried.
  • Serve the bean sprouts spring rolls while hot to make sure that the wrappers are crisp. A dipping sauce of spicy vinegar is the traditional accompaniment.