Ingredients
- 2 cups cooked U.S. pinto beans, mashed
- ¼ cup minced carrot
- ¼ cup minced water chestnut or jicama (singkamas)
- 2 tablespoons minced onion
- 2 tablespoons minced scallion
- 2 teaspoons minced garlic
- 2 teaspoons sesame oil, optional
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- ground white pepper, to taste
- 3 tablespoons flour
- 1 large egg, lightly beaten
- 20 pieces spring roll or lumpia wrapper
For the slurry:
- 1-2 tablespoons flour
- water, as needed
- cooking oil, for frying
- sweet chili sauce, as desired
Directions
- Mix together mashed U.S. pinto beans, carrot, water chestnut or jicama, onion, scallion, garlic, sesame oil (if using), soy sauce, sugar, salt and pepper. Blend well.
- Add flour and egg. Mix well, then divide into 20 portions.
- Meanwhile, make the slurry by whisking together flour and water in a small bowl. Set aside briefly.
- Lay a spring roll wrapper on a plate and put one portion of the filling along the edge of the wrapper. Roll up tightly, then seal with slurry. Repeat procedure with the remaining filling and wrapper. Chill briefly (or freeze until needed).
- Heat oil in a large skillet over medium-low heat. Fry the filled rolls, a few at a time, until golden and crisp. Remove rolls from hot oil and transfer to a colander or strainer. Let them rest for a few minutes to drain the excess oil.
- Cut each roll in half and arrange on a serving platter. Serve with sweet chili sauce.
Recipe by Chef Jill Sandique
