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Makes 8 to 10 servings
Preparation and cooking time: 40 minutes


1 pack fresh spring roll wrapper

1 cup peanuts
¾ cup palm sugar
3 red chilis, de-seeded
5 cloves garlic
½ teaspoon bagoong
3 tablespoons calamansi juice
Salt to taste
1 cup water
1 tbsp soy sauce

1 cup chicken breast fillet
½ cup green beans
½ cabbage, chopped
1 firm tofu, cut into strips
1 cup togue
1 cup carrots, julienned
4 Eggs (hard-boiled)


Make Sauce:

  1. Crush peanuts by putting it inside a sealed bag and pounding it. After, combine crushed peanuts with garlic, bagoong and chillies.
  2. Transfer to a sauce pan. Add palm sugar, calamansi juice and water.
  3. Season with soy sauce and salt to taste. Set aside.

Prepare Filling:

  1. Blanch green beans and chicken fillet in hot water. Set aside.
  2. Fry tofu in oil until slightly browned. Set aside.
  3. Lightly wet your spring roll wrapper in water. Once soft, top it with sauce, green beans, tofu, carrots, cabbage, togue, hard boiled egg and chicken.
  4. Fold the sides and roll until secure. Continue until you use up all the vegetables and serve leftover sauce on the side.

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