Fried Tuna Spring Roll

An easy yet delicious dish that takes few ingredients to prepare is something I've always wanted everyday after a very exhausting work in the office. Innovation is one solution but when your brain is just so drained, you won't even be able to think of a good recipe to improvise. So, at times, I just have to open my fridge and cupboards to check what I have and just do something edible out of it.

One lazy night, luckily I have some stock in my kitchen, so we didn't end-up with fast food delivery dinner, which sometimes is our weakness. I came up with canned tuna spring rolls but to add a twist, or should I say, to make use of some left-overs in the fridge, I added mung bean sprout.

Here is my easy recipe for you to enjoy :)

Ingredients:

• 3 cans of tuna flakes in brine or oil - drain
• 2 tablespoon minced onion
• 1 tablespoon minced garlic
• 1/4 cup minced coriander
• 1 cup Mung bean sprout
• 1 egg
• salt
• finely ground pepper
• 1 pack wrapper
• 1 1/2 cups of oil 

Procedure:

1. Drain tuna in a strainer until the liquid is gone.
2. Place tuna in a mixing bowl with onion, garlic, coriander, mung bean sprout, egg and season with salt and pepper. Mix well and set aside.
3. Peel lumpia wrappers one by one.
4. Place one wrapper on a flat, clean surface. Scoop one tablespoon of the filling at the center of a wrapper. Fold and roll to seal the filling.
5. Repeat the same procedure of rolling the spring roll until all the filling is done.
6. Heat oil on a pan.
7. Fry spring rolls until golden brown.
8. Drain in paper towels to remove excess oil.
9. Serve and enjoy!

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Fried Vegetable Spring Roll (Pritong Lumpiang Gulay)

There are two kinds of Lumpia, the fried ones and the fresh version.  The fresh version is called Lumpiang Sariwa, made up of sautéed vegetables with some mince pork or prawns.  Wrapped in a freshly made thin crepe with lettuce leaf and topped with a sweet sauce with sprinkled with chopped peanuts. We also have Lumpiang Hubad where as the sautéed vegetables are served on top of lettuce leaf.  In the fried version, we got the Lumpiang Shanghai which is made up of ground beef or pork, beaten egg, seasonings, minced onion and carrots, rolled into mini spring rolls. 

For this particular recipe, I made Fried Lumpiang Gulay (Fried Spring Roll) served with a spicy vinegar and soy sauce dipping sauce.

Ingredients:

• 1 whole garlic – chopped
• 1 Onion – chopped
• 1 cup shredded cabbage
• 1 cup carrots –thinly sliced
• 1 cup green beans – thinly sliced
• 2 cups Mung bean sprout (togue)
• ¼ Kg. Ground beef
• Lumpia wrapper (spring roll wrapper)
• Oil
• Salt
• Pepper

Procedure:

1. Heat oil in a wok with medium low heat.
2. Sauté garlic and onion.
3. Add in the ground beef. Sauté ‘til light brown or until cook.
4. Mix in the carrots, green beans, cabbage and bean sprout in the wok.
5. Season with salt and pepper. Once cook, set aside.
6. Prepare the spring roll wrapper in to single sheet.
7. Put a spoon of the sautéed vegetable in the middle of a wrapper and rolled it carefully making the vegetable well-sealed inside. Do the same in all the remaining vegetables. Set aside.
8. Heat oil in a frying pan with medium high heat.
9. Fry the wrapped vegetables ‘til the wrappers turn into golden brown.
10. Serve with spicy soy sauce and vinegar dipping sauce.

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