Amy’s Spring Rolls

Preparation info
  • Makes About


    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.



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


    1. 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