Food Friday

This week's Featured in Food Friday player is....

Mr. Benji Dayo who blogs over at My Stuff (Just About Anything and Everything) with his post:
Dining at Lemongrass Shangri-La Plaza

I like the variety of food that if being offered in this appetite sampler ... it is making me drool! Really. I like the serving, too...it's just right and not too little. Or maybe I just have a big appetite. lol. If your eyes hunger for more delicious food shots coupled with personal reviews on some restaurants, then don't hesitate clicking on that shot!

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My post for this week is something that I've eaten lots of times, but cooked for the first time: Vegetable Spring Rolls (also called Beansprout Spring Rolls or Lumpiang Toge).

Since this was the first time that I'd be doing it, I thought I'd search the internet for a recipe that works for me (in other words: simple, easy to follow, and with the ingredients that I like). I easily found Ms. Cusinera's recipe {BUSOG! SARAP!: Lumpiang Toge (Beansprout Spring Rolls)} which I liked.

This is my version of her recipe (do click on the link above if you want to see how she cooked her spring rolls...and I do encourage you to click! :) ) As usual, I modified things a bit. lol

Ingredients used:

• mungbean sprouts
• squash, carrots, fried tofu (all julienned)
• spring roll wrappers
• onions, garlic, salt, pepper
• oyster sauce
• canola oil for sauteing and for frying

tofu, mungbean sprouts, carrots, and squash

Procedure:

1. I marinated the tofu first (soysauce, pepper, spanish paprika, mixed dried herbs) for a couple of hours. Next I fried the tofu slices then julienned them. Set aside.
2. The squash and carrots were also julienned and set aside.
3. Heat the pan and add the oil. Saute the onions first for a couple of seconds, then add the garlic.
4. Mix in the carrots and squash. Cook just for a few minutes.
5. Add in the mungbean sprouts. The sprouts will release some water so let it steam. Add salt and pepper.
6. The oyster sauce is added next, and mixed gently but thoroughly.
7. Once everything is cooked (but still crisp and not totally limp), turn off the fire.
8. I tilted the pan to separate the liquid from the vegetables and tofu so that it wouldn't be too wet when I do the wrapping part.
9. WRAP the mixture in the lumpia (spring roll) wrapper.

10. Pour enough oil on another pan and fry the wrapped vegetables. Since the filling is already cooked, there's no need to fry it that long; when the wrapper turns golden brown it's time to take it out of the pan and place it on a plate with napkins to absorb the excess oil.
11. Can be served hot or at room temperature, together with vinegar as a dip.

The lumpia that I cooked tasted slightly sweet, which was a bit weird. But we all loved it! <3

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