Hola amigos, quiero compartir con ustedes una receta que preparé en este fin de semana, se trata de las famosas lumpias o rollitos de primavera, esa famosa guarnición que sirven en los restaurantes chinos, yo tenía muchas ganas de prepararlas en casa pero no tenía ni idea de donde conseguir la masa de arroz que se requiere para ello, sin embargo no me detuve, se me vino a la mente la idea de utilizar masa de empanadillas o pastelitos para tal fin, y aunque la textura obviamente no es la misma, creo que funcionó bastante bien, acompáñenme y les compartiré la receta.

Hi friends, I want to share with you a recipe that I prepared this weekend, it is the famous lumpias or spring rolls, that famous side dish served in Chinese restaurants, I really wanted to prepare them at home but I had no idea where to get the rice dough required for it, However I didn't stop, I came to mind the idea of using dough dumplings or pastries for this purpose, and although the texture is obviously not the same, I think it worked pretty well, join me and I will share the recipe.

The filling is about mixing several vegetables, you can also add or not some protein such as ham or mortadella, and the amount you use will depend on your taste, in my case I used only a little mortadella because I wanted the flavor of the vegetables to prevail, you could also use bean sprouts instead of cabbage.

First you must cut all the vegetables except for the carrot which is better to grate, then, in a frying pan or wok with a little oil put the onion and scallion with a little salt, this way it will cook quickly.

When the onion is a little transparent is the ideal moment to add the mortadella, and when it is cooked it is time to add the cabbage and carrots, the degree of cooking should be according to your preference, in my case I really like that both cabbage and carrots are undercooked, that they are a little crunchy.

The first thing to do is to stretch the dough as shown in picture 1, to make it thinner and increase its size, which will facilitate the folds, however you must be careful not to break the dough, and this can be avoided by putting a little flour on the rolling pin, then put some filling as shown in picture number 2.

Then take one of the ends as shown in picture one and bring it to the center of the dough and do the same with the other end as shown in picture two.

Then take the upper end and start rolling the dough over itself (it is important not to put too much filling otherwise it will be very difficult to do this).

It should look like this.

Heat a frying pan with a little oil and when it is hot enough, fry the spring rolls, just long enough to brown the dough, since the filling is completely cooked. When you start to see some bubbles on the sides of the dough you will know it is time to flip them over to cook the other side.

And as you can see this is the delicious result, the texture of the dough is obviously not as crunchy as the original spring roll dough, but they are still delicious, look how they look inside, the filling is delicious and by not putting too much protein the flavor of the vegetables prevails.

Thank you all so much for reading my post, I hope you are encouraged to prepare and share this recipe, it is easy, economical and quick, excellent for breakfast or snack 😉 😊

(Image designed by me in canva editor)

Imagen diseñada por mi en el editor de Canva.

Todas las imágenes de este post son de mi propiedad, las tomé con un teléfono celular ZTE Blade A51.

The images were edited with canva.