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How to cook Filipino rolls ? – Filipino food

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  • Chopped 1600 grams of veal
  • A chopped yellow onion
  • Two cabbage chopped garlic
  • A piece of chopped ginger
  • 6 shoots of chopped scallion
  • A juicy chestnut chopped
  • 4 eggs
  • 4 grams of corn starch
  • 2 grams of sugar
  • Some Sesame Stuffed
  • 6 mushrooms
  • Salt and pepper to the extent necessary
  • Corn oil for frying

Ingredients for wrap rolls:

  • 3 packets of dill sheets
  • One egg



To prepare this delicious Filipino recipe and mix all ingredients, we used to fill the dough. The material should be somewhat thick and dense. Keep the material in the refrigerator for an hour.

Spread the dill sheet and place it in the middle of a spoon (about one third) of dill. Do not put too much stuff because it will not cook well.


Spread the middle of the dough onto the material and tighten it around the flesh. If loosened, a lot of oil will fill the sheet with a frying pan.

We turn the next two layers into a roll. Just hold the last fourth of the dough. Remove the remaining egg to hold the roll and retain its shape.

You can instantly fry them in oil or keep it in the fridge for one night. If you put a fridge in the refrigerator, you should cover them with nylon. You can even freeze the rolls.

We hold them overnight in the refrigerator and divide them into two or three parts.

Fill one third of the pot and fill it with heat. After the test, we cast a roll in the oil. It should be left behind. Then we reduce the flame to cook it completely. The amount of frying depends on the temperature of your cooker.

Depending on the size of the pot, you have 10 to 15 rolls in the can to fry it. They should be in golden color. If they are too dark, reduce the flame.

Dip the rolls to dry for further extraction. Let it cool. When cooled, place them on a plate and serve with sweet pepper sauce.

Ingredients: 3 cups of raw rice washed 5 tablespoons vegetable oil 4 cubes of garlic
Ingredients: Β½ 1 pound of boneless lamb (or beef or chicken), cut in sheet form
In the Philippines, chicken adobo is boiled with a mixture of stewed vinegar and soy

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