LUMPIANG ISDA AT TOGE
Prep time: 30 minutes
Cooking time: 3 minute per batch
Yields: 14 eggrolls
3/4 lb cooked fish meat
1/2 yellow onion, peeled
5 cloves garlic, minced
1 small carrot (1 cup), peeled and grated or chopped
2 cups shredded green cabbage
1 cup chopped green onions
1 bag (12 oz) toge/bean sprouts
14 eggroll wrappers
Pre heat pan and add 3 tbsp cooking oil.
Refry fish meat for 3 minutes until brown and crispy
Remove and transfer to a plate.
Meanwhile, add more oil in the pan and pre heat for a minute
Saute onions for 2 minutes then add garlic and cook for 30 seconds.
Add carrots, adjust heat to medium and cook carrots for 2 minutes until soft.
Add cabbage and scallions and cook for a minute.
Add toge and cook for another minute (covered).
Add cooked fish meat.
Season with salt and pepper.
Let’s wrap it.
Please follow the cooking video.
Make sure you brush the edges of the wrapper with water.
Freeze the eggrolls for 10 minutes to firm up before frying.
Make sure oil is out
Regulate the heat as you fry.
Fry in batches.
Fry between 2 to 3 minutes depending on the brand and type of the wrappers used.
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