Eurasian-inspired Crispy Spring Rolls

Ingredients

In this Eurasian adaptation of the Filipino Lumpia, we incorporate the unique flavors and ingredients found in Singaporean and Malaysian cuisine. The filling is enhanced with spices such as turmeric, cumin, and coriander, which add a warm and aromatic touch. Additionally, we use a combination of ground meat, such as chicken or pork, along with vegetables like cabbage, carrots, and bean sprouts, to create a more diverse and flavorful filling. We alse have the original recipe for Lumpia, so you can check it out.

• 1 lb (450g) ground chicken or pork 1 lb (450g) ground chicken or pork
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 cup (150g) shredded carrots 1 cup (150g) shredded carrots
• 1 cup (100g) bean sprouts 1 cup (100g) bean sprouts
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• Salt and pepper to taste Salt and pepper to taste
• Spring roll wrappers Spring roll wrappers
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat some oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant.
2. 2.
   Add the ground chicken or pork to the pan and cook until browned.
3. 3.
   Stir in the shredded cabbage, carrots, and bean sprouts. Cook for a few minutes until the vegetables are slightly softened.
4. 4.
   Sprinkle the turmeric, cumin, and coriander powder over the filling mixture. Add the soy sauce and oyster sauce. Season with salt and pepper to taste. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
5. 5.
   Take a spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the filling onto the wrapper, spreading it in a horizontal line across the center.
6. 6.
   Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly towards the top edge, sealing the roll with a bit of water.
7. 7.
   Repeat the process with the remaining wrappers and filling.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully place the spring rolls into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
9. 9.
   Remove the spring rolls from the oil and drain on a paper towel-lined plate to remove excess oil.
10. 10.
    Serve the Eurasian-inspired Crispy Spring Rolls hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Ground chicken or pork — Make sure the meat is cooked thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
• Spring roll wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the spring rolls.
• Turmeric powder — Be cautious as turmeric can stain surfaces and clothing easily. Handle it with care.

Tips & Tricks

• For a vegetarian version, substitute the ground meat with crumbled tofu or textured vegetable protein (TVP).
• Experiment with different dipping sauces such as sweet chili sauce, peanut sauce, or a tangy tamarind sauce.
• To make the spring rolls extra crispy, double fry them. After the initial frying, let them cool for a few minutes, then fry them again until they turn golden brown.

Serving advice

Serve the Eurasian-inspired Crispy Spring Rolls as an appetizer or snack. They are best enjoyed hot and crispy, accompanied by a dipping sauce of your choice.

Presentation advice

Arrange the spring rolls on a platter, garnished with fresh herbs like cilantro or Thai basil. Serve them alongside the dipping sauce in small bowls or ramekins.