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Spring Rolls Recipe

Spring Rolls Recipe - 24 servings


2 dozen spring roll (lumpia) wrappers

3/4 pound pork loin, ground

2 tablespoons ginger juice *

1 teaspoon sake

1 teaspoon reduced-sodium soy sauce

1/4 pound bamboo shoots, washed and cut into 2-inch lengths

3-4 green onions, cut into thin 2-inch lengths

5-6 shiitake mushrooms, thinly sliced

1/2 cup fresh bean sprouts

1/2 teaspoon potato starch

1/2 cup water

Olive oil

Fresh parsley for garnish

1/3 cup soy sauce and rice vinegar sauce


Thaw spring roll wrappers. Sprinkle pork with ginger juice*, sake, and soy sauce, let stand 20 minutes. Brown pork in the nonstick skillet over medium heat, set aside. Sauté bamboo shoots and onions in a small amount of water or chicken broth using a wok or heavy skillet; when barely tender, add mushrooms and bean sprouts, cook 2-3 minutes. Cool to room temperature.


In a small saucepan, bring potato starch and water to a boil. Remove from heat, cool to room temperature. Separate spring roll wrappers and lay them flat. Toss vegetables with pork, place 3-4 tablespoons of mixture in the center of each wrapper. Brush outside edges of wrappers with potato-starch mixture and fold edges over, envelope style. Seal outside seam with potato-starch mixture.


Brown spring rolls in a nonstick skillet over medium heat for 10 minutes, or until very hot, or brown in a heavy skillet using a very small amount of olive oil - just enough to coat bottom of pan. Arrange spring rolls on a bed of fresh parsley and serve with Soy Sauce and Rice Vinegar Sauce.


*To make ginger juice, puree a 2 1/2 inch piece of peeled fresh ginger in a food processor, squeeze the pulp to obtain the ginger juice.

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