Feb 032013
 

So it’s approximately one year ever since my Super Bowl post on food — and tonight, which just so happens to be a Super Bowl night — we are privy to some lulzy, terrifying, inspiring events. As of right now the Ravens are winning (Much to Starshine’s dismay) which could possibly change, considering the black-out effects and what-not — but even with the game at stake, there’s always room to munch on something comforting.

Aw yeah, fried mini veggie spring rolls

Aw yeah, fried mini veggie spring rolls

And what is more comforting than fried food?

This year we have a veritable feast of some of our Super Bowl favorites (KFC and Cheesey Bread from our friends at Domino’s), but hey, you know what, growing girls (and boys) need their vegetables. So, why not some vegetables — hidden underneath a nice crispy layer of egg-roll-wrapper?

Seriously, you won’t be crying when your team is losing while you munch on these (relatively) healthy treats!

So, all across Asia there is an almost infinite variety of spring-rolls. What we are dealing with now are the Filipino variety, known simply (At least, to me) as “lumpia”. Lumpia comes in all shapes and forms, some of them un-fried and in fresh rice-paper (Lumpia ubod, for instance) but ultimately the most familiar kind is the varieties seen above. Lumpia Shanghai (Yeap named after that Shanghai) is usually a meaty affair, made with shrimp, pork, carrots, onions – the works.

But for a feast that already consists of double-fried chicken and pizza — we need a vegetable side to kind of help along with the grease.

So we have this vegetable version, it’s hearty with filling spilling out with every crispy bite, and its unusual mix of crisp egg-roll skin and steamed vegetables on the inside (Thanks to a double-cooking method) are a unique addition to any meal!

Anyway, let’s get started with some relative numbers. This is a family recipe with ratios figured as one goes along, but here is a general idea of what you need to do. So to start, you will need:

- Shredded cabbage — approximately three cups

- Bean sprouts — approximately a cup

- Julienned green-beans — approximately a cup

- Julienned carrots — approximately a cup

- Minced garlic, as much as you like

- Very finely minced onion, as much as you like to taste

- Salt and pepper

- Oil for frying

- And last but not least, and what is most important, is the springroll wrapper; I am not partial to any one brand but you can always test-taste by frying a sheet :3

- Optional: Shrimp and ground pork, but hey, we tried to be vegetarian friendly so we opted out of the shrimp and pork addition

Basicalllyyyyyy what you need to do is to cook in two steps. First you must saute your filling, to cook it through before you deep fry. You want your vegetables cooked through, nice and limp — and then you should set these guys into a strainer of some sort and let sit for an hour or so, or better yet overnight. Sadly this is a two-step process but hey, you’ll be proud of yourself when you’ve got them all done!

Drain out as much of the cooking liquid as you can and when you’re ready to go, wrap up your springrolls and get ready to fry.  This tutorial provides a good visual reference, but what you essentially need to do is to take about one tablespoon of the filling, set it on the edge closest to you and then roll up. Halfway through, fold the two opposite sides in, and then continue to roll up – be sure to dampen the unrolled edge with a wash of egg-white mixed with cold water and press down to seal.

It takes practice but once you get the hang of it (And definitely check out the visual guide) it becomes rather easy.

From there, you can fry up your springrolls until they are a golden brown and delicious.

springrolls2

Serve these guys warm, or lukewarm (But not cold, they might get too soggy) with some vinegar on the side and you’ve got a lovely fried vegetable side-dish to complement (More like match) the other fried goods to keep you going and screaming for your team.

So cheers, friends, and tune in next time for another Fantastic Feast! ^^; One that hopefully is more of an exercise in fantasy-food made real haha

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Fenrir

A would-be anthropologist, writer, food historian, and professional glutton hoping to combine fandom with her love of food. Ever wondered what a nug tasted like? Is butterbeer alcoholic? If you've asked such questions and are already drooling at the thought of a big old plate of lembas bread, then you're in the right place

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