PHILIPINES AND CHINESE spring rolls recipes?

i want a yummy spring roll recipe from the philipines and a chinese one. the only meat i like in mine is chicken and i love bean sprouts. thanks :)PHILIPINES AND CHINESE spring rolls recipes?
I know you asked for Filipino and Chinese....but these are great!



Vietnamese Fresh Spring Rolls





Rated:

Submitted By: Paula

Photo By: Ivy

Prep Time: 45 Minutes

Cook Time: 5 Minutes

Ready In: 50 Minutes

Servings: 8

"These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."

INGREDIENTS:

2 ounces rice vermicelli

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp - peeled, deveined

and cut in half

1 1/3 tablespoons chopped fresh Thai

basil

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh cilantro

2 leaves lettuce, chopped



4 teaspoons fish sauce

1/4 cup water

2 tablespoons fresh lime juice

1 clove garlic, minced

2 tablespoons white sugar

1/2 teaspoon garlic chili sauce



3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts

DIRECTIONS:

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

4. In another small bowl, mix the hoisin sauce and peanuts.

5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.PHILIPINES AND CHINESE spring rolls recipes?
Ah yes, I prefer filipino lumpia over chinese egg rolls. I'll be back to post one from Hawaii.



Here we go.



Lumpia

Demonstrated by: Julia Cabatu, HECO



Ingredients1 lb ground meat or poultry

1/4 teaspoon pepper

2 cloves garlic, minced

1 tablespoon patis or soy sauce

1 large onion, chopped

2 tablespoons flour

1 can (8 oz) water chestnuts, chopped

1/4 cup water

2 lb bean sprouts

30 lumpia wrappers

1 1/2 teaspoons salt

Salad oil for frying InstructionsIn a saucepan, brown meat with garlic and onion. Add water chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes. Drain and cool thoroughly. Combine flour and water to make a paste. To make lumpia, place 2 tablespoons filling on a wrapper. Fold nearest edge of wrapper over filling; fold left and right sides toward center. Roll tightly toward open edge. Seal with paste. Heat oil to 375 F. Fry lumpia until golden brown; drain. Serve with Lumpia Dipping Sauce. Makes 30 lumpia. Lumpia Dipping Sauce 3 cloves garlic, minced 1/8 teaspoon salt 1/4 cup vinegar 1/8 teaspoon pepper Combine all ingredients; serve with hot lumpia. Makes about 1/4 cupPHILIPINES AND CHINESE spring rolls recipes?
i personally prefer vietnamese spring rolls over chinese.