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Entries tagged with 'spring rolls'

Pork and Vegetable Lumpia from 'The Adobo Road Cookbook'

Kate Williams 1 comment

These lumpia, or Filipino spring rolls, are fried and filled with moist ground pork, carrots, peas, and bean sprouts. Fish sauce adds a layer of salty complexity, but otherwise these are simply straight-up, easy-to-eat, fried goodness. More

Pork and Vegetable Lumpia from 'The Adobo Road Cookbook'

Serious Eats Kate Williams 1 comment

These lumpia, or Filipino spring rolls, are fried and filled with moist ground pork, carrots, peas, and bean sprouts. Fish sauce adds a layer of salty complexity, but otherwise these are simply straight-up, easy-to-eat, fried goodness. More

Bar Bites: Spam and Pineapple Spring Rolls with Homemade Sweet and Sour Sauce

Marvin Gapultos 4 comments

If sliced just right, Spam makes for an excellent spring roll filling—especially so when combined with slivers of fresh pineapple, toasted sesame seeds, and green onions. When fried to a crisp in hot oil, these Hawaii-ified spring rolls are great as is, but a dip in homemade sweet and sour sauce provides another contrast to the crunchy shell and toasted sesame seeds, salty Spam and sweet pineapple. More

Spam and Pineapple Spring Rolls with Homemade Sweet and Sour Sauce

Serious Eats Marvin Gapultos Post a comment

If sliced just right, Spam makes for an excellent spring roll filling—especially so when combined with slivers of fresh pineapple, toasted sesame seeds, and green onions. When fried to a crisp in hot oil, these Hawaii-ified spring rolls are great as is, but a dip in homemade sweet and sour sauce provides another contrast to the crunchy shell and toasted sesame seeds, salty Spam and sweet pineapple. More

Chichi's Chinese: Spring Rolls

Chichi's Chinese Chichi Wang 4 comments

In China spring rolls tend to be quite small and made with very thin wrappers. Deep-fried, there is such a terrific contrast between the crispy shell and the tender, carrot-free interior. The filling is so soft and full of flavorful cabbage-y liquid, thickened with cornstarch for that signature "velvety" sheen. This might just change your whole outlook on spring rolls. More

Pork and Vegetable Spring Rolls

Serious Eats Chichi Wang Post a comment

The filling for these spring rolls is tender and full of flavorful cabbage-y liquid, thickened with cornstarch for that signature "velvety" sheen. In addition to cabbage, you'll find little slivers of stir-fried pork, mushroom, and bean sprouts. More

Shanghai-Style Spring Rolls (with Braised Cabbage and Pork)

Serious Eats Chichi Wang 3 comments

The standard spring roll in Shanghai is made with napa cabbage, cooked down for hours along with slivers of pork. More

Burger Weirdness at Corner Social: Are Cheeseburger Spring Rolls Really Necessary?

A Hamburger Today J. Kenji López-Alt 13 comments

I've been keeping my eye on Corner Social, a new bar/restaurant on 126th and Lenox, ever since they first revealed their renovations a couple months ago. Of primary interest to AHT on their menu was the Cheeseburger Spring Rolls, an odd item that seemed to have the potential to be good if executed well. More

Natto Spring Rolls

Serious Eats Chichi Wang 1 comment

Imagine biting into a freshly fried spring roll, its shell breaking off in crispy, golden-brown shards to a piping-hot center of natto beans. The taste is still distinctly natto-esque, but with a kind of maturity and softness that is really pleasant. More

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