Filipino-Style Spring Rolls with Oat Crunch
A twist on traditional Chinese spring rolls, this recipe combines the comfort of oats with the crunch of Filipino lumpia, making for a delightful and satisfying snack.
Ingredients
- ●1/2 cup oatsrolled oats
- ●1 package lumpiaFilipino spring roll wrappers
- ●1/4 cup vegetable oil
- ●1 cup shredded cabbage
- ●1 cup shredded carrots
- ●1/4 cup green onionschopped
- ●2 cloves garlicminced
- ●2 tablespoons soy sauce
Instructions
- 1
Heat 1/4 cup of vegetable oil in a wok or large skillet over medium-high heat.
- 2
In a separate bowl, mix together shredded cabbage, shredded carrots, chopped green onions, minced garlic, and soy sauce.
- 3
Add the cabbage mixture to the wok and stir-fry for 3-4 minutes.
- 4
Add the oats to the wok and stir-fry for another 2-3 minutes.
- 5
In a small bowl, mix together 1/2 cup of water and 1 tablespoon of soy sauce. This will be used to help seal the lumpia wrappers.
- 6
To assemble the spring rolls, lay a lumpia wrapper on a flat surface and place 1-2 tablespoons of the cabbage mixture in the center of the wrapper.
- 7
Brush the edges of the wrapper with the water-soy sauce mixture and fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- 8
Repeat with the remaining ingredients to form 8-10 spring rolls.
- 9
Heat 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
- 10
When the oil is hot, add a few of the spring rolls to the pan (do not overcrowd). Fry until golden brown, about 2-3 minutes on each side.
- 11
Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- 12
Serve hot and enjoy!