Asian cuisine has always been the hardest type of cuisine for me to make. I’ve tried to make fried rice, sushi, crab rangoon, and wontons. None of them turned out the way I expected at all. The dishes tasted nothing like authentic Asian food.
I’ve never tried to make spring rolls. I was afraid my seasonings wouldn’t taste the same. I was afraid it would fall apart during cooking. Who knew what else could go wrong? I know traditional spring rolls are filled with meat and veggies, but I wanted to add my own fillings.
2 Cups Crab Meat, Shredded
1 Cup Fully Cooked Medium Shrimp, Peeled and De-veined
8 Oz. Cream Cheese. Softened
2 Green Onions, Chopped
10 Lumpia Wrappers (Defrost for an hour prior to use)
2 Cups Canola Oil
Place shrimp, crab, and cream cheese in food processor and mix on low until completely blended. Spoon mixture into a medium bowl, then fold in onions. Place lumpia wrapper on a flat, smooth surface. Using a tablespoon, scoop seafood mixture into bottom corner of wrapper.
Fold the bottom corner up over the mixture.
Fold the left and right corners to the tip of the bottom corner, to resemble an envelope.
Roll the wrapper all the way to the top corner.
Over low to medium heat, fry rolls in oil until they are light golden brown. Let slightly cool before serving.