This recipe is also called "Lumpiang Shanghai" in the Philippines. Traditionally, the filling is normally raw before it is wrapped in spring roll pastry. But I cooked my fillings before wrapping it so I can check the taste, minimize food poisoning and black residue from frying raw meat. The beauty of this spring roll, you can freeze it and reheat it through the oven whenever you fancy.
You can also serve it with salad, chips and sweet chilli sauce. Yummy!!!!
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