Makes 10 to 12 servings
Preparation and cooking time: 30 to 45 minutes


Spring Rolls:
1 cup smoked fish (tinapa), flaked into big flakes and deep fried until crispy
2 cups boiled/ cooked vermicelli noodles (sotanghon)
1 pack rice paper wrapper
1 bowl of warm water
1 cup lettuce leaves, hand torn/ roughly sliced
1 cup cucumber, cored and sliced into thin strips
1 cup carrots, sliced into thin strips
1 cup tomatoes, cored and sliced into thin strips
½ cup red onions, sliced into thin strips
1 bundle spring onions, cleaned and cut into 4 inch strips
½ cup cilantro leaves
2 tablespoons sesame oil

Salted Egg Sauce:
5 pieces salted egg yolks
1 tablespoon garlic, minced
2 tablespoons white onions, minced
1 tablespoons cooking oil
1 cup heavy cream
½ piece lemon, squeezed
Salt and pepper to taste


Spring Rolls:
1. Prep all your ingredients and lay it in front of you in separate bowls for easier assembly.
2. Use a large plate as your assembly surface and brush it with sesame oil.
3. Dip 1 wrapper in the bowl with lukewarm water to rehydrate it and then spread it out on the oiled plate.
4. Lay the crispy tinapa flakes, strips of red onion, tomatoes, noodles, lettuce, cucumber, carrots, and cilantro leaves, start to roll but before completely closing it, place about 2 long spring onion strips on top of the roll before closing the flap.
5. Place on a wooden serving board and repeat until you finish making all the spring rolls.

Salted Egg Sauce:
1. Heat oil in a pan and then saute garlic and onions until aromatic.
2. Add the egg yolks and mash until it becomes a paste.
3. Add the heavy cream and the lemon juice and keep stirring until flavors are well combined.
4. Season with salt and pepper to taste.
5. Drizzle the sauce on top of the sliced fresh spring rolls and serve.

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