I don’t often follow recipes really well, as my creative brain kicks in and I end up making it ‘my way’ which is usually a little off the norm. However, there are times when the traditional ‘handed down’ recipes are so good, that even I follow them. These Spring rolls fell into the latter category and I can only but thank Chrestie Diaz Bancos for sharing this traditional family recipe with me.
These traditional Filipino Spring Rolls are scrumptious and appetising. None of us could stop munching on them and even my fussy 10 yr old son could not keep his hands away from the platter until they had all disappeared. These spring rolls are easy to make and can be frozen for later use. I am going to have to make a big batch next time as they are highly addictive. Whether deep fried or baked, these are equally delicious either way when served with a spicy sweet chili sauce.
My son and I made another batch of these today, as he wants to take them to School on Monday in his lunch box. In this version. I didn’t use the carrots but instead I brushed a little Sour cherry chutney on the inside of the spring roll before rolling them out, and they came out fabulous too – albeit, that’s not the traditional recipe.
FILIPINO SPRING ROLLS
- Blitz all the ingredients for the filling in a blender.
- Using 2 tsp of filling, make the spring rolls, using water to seal the edges.
- Deep fry the rolls until golden brown on both sides.
- Serve with sweet chilli sauce for dipping.
- Freeze the leftovers in ziploc bag and reheat in microwave for 2 minutes before serving hot.
The pork in the filling can be replaced with any type of meat – whether Beef, Lamb, Chicken, Turkey or even some Tofu, Tempeh or vegetable mix.