Heat the cooking oil in a pan the spread the ground pork in the hot oil. Cook over high heat just until no longer pink.
Lower the heat to medium. Add the dried shrimps, shallots, garlic, ginger and chilies. Saute until the mixture is almost dry.
Add the taro leaves. Pour in two cups of coconut milk. Drizzle in a teaspoon of fish sauce. Bring to a gentle boil, pushing down the taro leaves to submerge in the liquid.
Cook the laing uncovered over medium heat, stirring occasionally, until the coconut milk has been absorbed. Taste. If the taro leaves are still not tender enough, add the rest of the coconut milk. Add more fish sauce, if needed. Continue cooking until the taro leaves are tender and the mixture is quite dry.
Cool the laing.
Make the spring rolls
Place the cooled laing in a bowl and stir in the cheese cubes.
Separate the spring roll wrappers.
Lay a wrapper flat, place a tablespoonful or two of the mixture (depending on the size of your spring roll wrappers) near the center and wrap sealing the edges with beaten egg (see step-by-step guide for wrapping spring rolls). Repeat until all the wrappers have been filled or until you run out of filling.
Fry the spring rolls
In a frying pan, heat enough cooking oil to reach a depth of at least three inches.
Fry the spring rolls, in batches if your frying pan is rather small, until the wrappers are browned and crisp. Drain in paper towels.
Serve the cheese and laing spring rolls
If you use small spring roll wrappers, I suggest that you serve the spring rolls whole. If you use large wrappers, you may want to cut each spring roll in half before serving.
Optionally, serve the spring rolls on a bed of lettuce with cucumber slices on the side.
Cheese and Laing Lumpia (Fried Spring Rolls) printed from https://casaveneracion.com/cheese-and-laing-lumpia-fried-spring-rolls/ for personal use only. Not for republication nor distribution.