Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!
Ingredients
Filling:
400g Chicken Thigh Fillet, chopped finely
200g Hashbrown, crumbled
70g Carrots, peeled, grated
30g Spring Onion, chopped
3g 1/2 tsp Salt
3g 1/2 tsp Black Pepper
5g 1 tsp White Sugar
3g 1/2 tsp MSG
1pc Egg
20 pcs Lumpia Wrapper
Oil for frying
Sauce:
Sweet Chili Sauce or Thousand Island
Preparation
Combine all ingredients for the filling. Make sure to slap it in the bowl repeatedly to make it sticky and binded.
Preheat oil to 180°C.
Lay each piece of lumpia wrapper, place some filling in the middle. Brushing some water or egg whites on the sides of the wrapper to seal. Roll, then fold both sides, then roll again to seal. Make sure not to overfill it, it should be atleast 1 inch thick, 4 inch length.
Fry spring rolls for 3-4 minutes until golden brown.
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