Amy’s Spring Rolls

Name: Amy’s Spring Rolls
Yield: Makes About 24 Spring Rolls
Cuisine: Philippines
Ingredients: Canola oil, for frying; 2 large egg yolks, beaten; About thirty (8-inch) square spring roll wrappers; ½ cup julienned jicama; 1 teaspoon fish sauce; ½ cup shredded green cabbage; ½ cup julienned carrot; ½ cup trimmed and julienned string beans; 6 tablespoons canola oil; ½ pound large, whole shrimp, unshelled; 4 garlic cloves, finely chopped; ½ cup finely chopped onion; 2–3 minced garlic cloves; One 8-ounce package firm tofu, pressed (see Note); 1 cup rice vinegar; 1–2 thinly sliced fresh chiles, to taste; ½ small onion; ½ pound pork loin, with a little fat; ¾ teaspoon salt; 1 celery stalk, cut into 3-inch pieces; ¾ teaspoon freshly ground black pepper

Preparation info

Makes About
24
Spring Rolls

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

This is one of the most enduring recipes that my grandmother Nanay left us. I loved these spring rolls so much that when I was in grade school I used to pack them for lunch. When I came to the United States, I reconstructed the recipe from memory, and it has been on the menus of both our restaurants from the day they opened.

Ingredients

Filling

½ pound pork loin, with a little fat
½ small onion
1 celery stalk

Asia
Philippines
Main course
Spring
South East Asia
Gluten-free

Method

The day before you want to assemble the spring rolls, make the filling: In a medium saucepan over high heat, bring 6 cups of water to a boil. Add the pork, onion half, celery, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer until the pork is just cooked through, about 20 minutes. Transfer the pork to a plate and let cool. Pour the broth through a strainer set over a