- 2 Tablespoons vinegar (rice vinegar is good)
- 2 Tablespoons soy sauce
- 1 Tablespoon granulated sugar
- 1 Tablespoon pureed or finely minced garlic (you could use ginger instead)
- ½ teaspoon to 1 Tablespoon sesame oil (start with ½ tsp, taste, and adjust)
Whisk all ingredients together thoroughly.
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.