SPRING ROLL Ree 54 SUBMITTED BY: Erica Jhoy Dipasupil - HUMSS G eT Thai a er Ma'am Gennie Grace Molina (\ Jio9s64875786) J (©)SPRING ROLL BOWL As my eyes landed on the menu, it felt like an attraction | couldn't resist. It feels like a magnetic force keeps me at place and as if there is a soul whispering to me to avail the spring roll bowl. Amidst the other available cuisines in the restaurant, | can’t help myself to know how their spring roll bow! differs from the other. Will it feel like travelling to another dimension? Will the taste of the spring roll replay just like the music of how crunchy the wrap is? As occasions nowadays will never be complete without the one and only mouthwatering “lumpia,” this led me to buying the sensational dish named in their menu as “spring roll bowl." For as low as Php 115.00, | had a great meal experience! ITS MUSIC AND ART! With each spoonful take, | remember how | look forward to every birthday celebration just to seek the meaty taste of the spring roll Every time | take a bite of it feels like heaven! As you take your first bite, there is this unimaginable explosion of flavors with each ingredient singing its own melody while blending harmoniously with the ensemble. | envision a crisp shell, delicately crafted from rice paper or wheat flour, enveloping a treasure trove of ingredients within. Each roll is a canvas, waiting to be adomed with an array of vibrant vegetables, succulent meats, and aromatic herbs, creating 2 symphony of colors and flavors that tantalize my taste buds. THE BLOSSOM OF FLAVORS | was shocked when | first took a bite of the spring roll. | was not expecting it. | was left in awe when | saw how meaty the roll is and how full it is. Mostly, “lumpias” are wrapped and we can't deny the fact that the wrappers are thicker than the meat. This time around, it was different. No space was left and the meat took over the wrapper. | was in so much joy as | devoured the meaty and flavorful dishRolling Delight! The spring roll bowl was not only about the lumpia. The bowl also encapsulates a side-dish like ingredient with kernel corns at the side of the bowl. This does not just make the bowl much appetizing to eat and more pleasing in the eyes of each customer but it also adds flavors to the food itself. | just love how sweet corn compliments the dish; adding the right sweetness and freshness in every bite. | would also like to highlight the sweet and savory sauce drizzled on top of each spring roll. It brought more flavor and taste to the dish making me feel like there is no need for a sauce to deep on to. That sauce seems magical as it goes very well with the spring roll. FUN FACT! Did you know that spring rolls have a very long history in China dating back to the Eastern Jin Dynasty which lasted from 265 AD to 420 AD. During this era, spring roll is not yet viewed as the type of food in a wrapper but more on a dish that is said to be like a thin pancake. Afterwards, more versions of spring rolls came out and were cooked Just like how it looks at the present times. WHATS Have you ever wondered what are the health benefits of spring rolls? Spring rolls are made from a paste filled with different chopped _julienne-style vegetables and sometimes with minced meat (pork, chicken, beef, shrimp). With that, it is not just as tasty as it looks but as healthy as foods should be! Spring rolls are rich in protein, high in fiber content, a good antioxidant, and believe it or not, it also contains Vitamins 812, B6, and D. But it doesn't end there for spring rolls are also rich in minerals such as potassium, iron, and calcium. So what hinders you from eating such a delicious and health-friendly meal? 02HOW DO YOU PREPARE IT? Prep Time: 40 mins Total Tir Lhr10 mins INGREDIENTS: + 1 tablespoon vegetable oil + 1 pound ground pork + ¥% cup chopped onion + 2 cloves garlic, crushed + Yecup minced carrot + Yacup chopped green onions + Yecup thinly sliced green cabbage * 2 tablespoons chopped fresh cilantro (Optional) * 1 teaspoon ground black pepper * 1 teaspoon salt + 1 teaspoon garlic powder * 1 teaspoon soy sauce + 30 lumpia wrappers + 2.cups vegetable oil for frying, or as needed Cook Time: Additional Time: 25 mins 5 mins Servings: Yield: 15 30 lumpia DIRECTIONS: Step 1 : Gather all ingredients, Step 2 : Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no pink is showing, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating. Step 3 : Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.DIRECTIONS: Step 4 : Stir in the cooked pork, carrots, green onions, cabbage, and cilantro, Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes. Step 5: Assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 1/2 inch space at both ends. Step 6 : Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close. Step 7 : Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia Step 8 : Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes. Step 9 : Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia. Step 10 : Serve immediately. Enjoy!