Another favourite of ours from sweet Ruby! And another that always tastes so much better when she makes it — without a recipe. I’ve had lessons for this Filipino dish from Ruby, and from Lita, as well! Here’s the recipe that she kindly wrote out; it’s so hard to do that when one just cooks from one’s head and one’s heart and adds ingredients by feel and by eye.
- 1/2 lb side pork or chicken, cut into thin strips
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 Tablespoons cooking oil
- 3 to 4 Tablespoons oyster sauce
- 1 medium carrot, julienned
- 1 cup shredded cabbage
- 1 lb rice vermicelli sticks (soaked in warm water for 30 minutes and drained well)
- 1 green onion, chopped
- 2 eggs, hard boiled, shelled and sliced
Using a wok or a large frying pan, sauté garlic in hot oil until brown. Add onion and sauté until transparent. Add pork then cook until meat is opaque in colour and no longer pink.
Add oyster sauce, then the carrot strips. When carrot is tender, add cabbage and rice sticks. Stir fry until noodles are tender. Garnish with green onions and eggs. Serve warm. YIELD: 5 to 6 servings. (I will even eat this cold right out of the fridge when Ruby has brought some over!!!)
No matter what I do, mine never taste as good as my dear friend Ruby’s, even though I’ve had lessons from her! I’m the luckiest woman in the world that she brings me treats when she makes them…when I eat Ruby’s Filipino spring rolls, it’s like I’ve died and gone to heaven. Here’s the recipe that she wrote out (but she doesn’t follow it, she just cooks “off the top of her head”):
- 2 cloves garlic, chopped
- 1 small onion, minced
- 1/2 lb minced pork
- 1 Tablespoon patis (fish sauce)
- 1 medium potato, cut into cubes
- 1 cup julienned green beans
- 1 cup finely shredded cabbage
- 1 cup bean sprouts
- 1 package spring roll wrappers (the thin kind, not egg roll wrappers)
- 1 cup vegetable oil, for frying
In a wok or large frying pan, sauté garlic until brown. Add onions and sauté until transparent. Mix in pork and stir-fry until meat is opaque and loses its colour. Add the fish sauce and potato cubes; cook until potatoes are tender. Add green beans and cabbage. When vegetables are cooked, mix in the bean sprouts. Let cool before wrapping mixture.
Follow the instructions on wrapper package on how to wrap spring rolls. When ready, fry in hot oil until wrapper is brown and crispy. turn over and fry the other side. Serve warm with *dipping sauce. We also like these served with Asian sweet chilli sauce, available at Asian grocers and in the Asian section at grocery stores. YIELD: 20 to 25 spring rolls.
- 2 cloves garlic, minced
- 1 cup vinegar
- salt and pepper, to taste
Mix all sauce ingredients together in small bowl.