Ingredients

The following ingredients have 12 Servings
  • canola oil
  • 2 cloves garlic, peeled and minced
  • 1 onion, peeled and chopped
  • 1/4 pound ground pork
  • 1 tablespoon fish sauce
  • 1 medium camote , peeled and cut into 1-inch lengths matchsticks
  • 1/4 cup water
  • 1 large carrot, peeled and cut into 1-inch lengths matchsticks
  • 1 cup green beans, cut thinly on a bias
  • 4 cups bean sprouts
  • salt and pepper to taste
  • 12 spring roll wrappers

Instruction

  • In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp. 
  • Add ground pork and cook until lightly browned. 
  • Add fish sauce and cook for about 1 minute.
  • Add camote. Add water and bring to a boil. Continue to cook until camote are tender and most of the liquid is absorbed. 
  • Add carrots and cook for about 1 minute or until half-done. 
  • Add green beans and cook for about 1 minute. 
  • Add bean sprouts and cook briefly for about 30 seconds. Season with salt and pepper to taste.
  • Remove vegetable mixture from heat and in a strainer, drain well of liquid. Refrigerate to cool completely.
  • Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
  • Spoon about 2 tablespoons of vegetable mixture on the middle of the wrapper.
  • Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
  • In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown. 
  • Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.