Chef's Quick Tips: Spring rolls

This week, chef Gladys Luz of Zul Cafe and Grill shows Tina Redwine how to make spring rolls.

News 12 Staff

Mar 3, 2021, 4:38 PM

Updated 1,179 days ago


This week, chef Gladys Luz of Zul Cafe and Grill shows Tina Redwine how to make spring rolls.
  • 1 lb of ground pork
  • 1/2 cup of scallion
  • 1 medium carrots, peeled and shredded 
  • 3 cloves garlic, peeled and minced 
  • 1 teaspoon salt 
  • 1/2 teaspoon soy sauce 
  • 1/2 teaspoon ground pepper 
  • 20 pieces spring roll wrappers 
  • 2 tablespoons of chinese celery 
  • Canola oil 
In a bowl, combine the ground pork, scallion, celery, carrots, garlic, soy sauce, salt and pepper until well distributed. Separate wrappers into individual sheets and lay on a flat working surface. Spoon about 1 tablespoon of meat mixture on the lower end of the wrapper. Fold the bottom of the wrapper over the filling and continue to roll lightly into a thin log about 1/4 inch thick. Wet the remaining edge of the wrapper and dab it with water to completely seal. Repeat the remaining mixture. Using scissors cut each lumpia and roll it about 3-inch length. In a pan over medium heat, heat about 2 inch deep of oil. Add lumian in batches and cook turning on sides as needed for about 3-4 minutes until golden brown. 

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