From the recipe collection
Lumpia de Betswelas
A San Carlos spring roll filled with tender beans, vegetables, garlic, and a lightly savoury seasoning, fried crisp for merienda.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- Makes 18 rolls
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Drain the beans very well; if using cooked white beans, crush only one-third so the filling binds but still has texture.
- Sauté garlic and onion in a tablespoon of oil, then add carrot and cabbage and cook until just tender.
- Add beans, soy sauce, sugar, and pepper and cook until the pan is dry; cool the filling completely.
- Place a narrow strip of filling near one wrapper edge, fold in the sides, and roll tightly without overpacking.
- Seal with flour paste and keep the finished rolls covered with a dry towel.
- Fry in medium-hot oil in small batches until evenly golden and crisp, then drain on a rack.
- Serve hot with spiced vinegar or a sweet-sour dipping sauce.
