Kahlua Pig Spring Rolls

Total Time:
23 min
20 min
3 min

4 servings

  • 1 ounce carrots
  • 1 ounce green beans
  • 1 ounce celery
  • 4 ounces cooked Kahlua pig, or roast pork
  • Salt and pepper
  • 1 egg
  • 1 tablespoon water
  • 1 ounce bean sprouts
  • 4 pieces lumpia wrapper
  • Pineapple Salsa, recipe follows
  • Pineapple Salsa:
  • 2 tablespoons diced ripe but firm papaya
  • 1 Maui onion, diced
  • 1 piece Hawaiian chile pepper, minced, or 1/4 teaspoon red chili flakes
  • 4 mint leaves, chopped
  • 1 teaspoon minced cilantro leaves
  • 1 Maui pineapple, peeled, cored and small diced
  • 1 tablespoon sweet Thai chile sauce
  • 1 tablespoon sweet thick soy sauce
  • 3 green onions, minced
  • 2 tablespoons pineapple wine
  • 1 tablespoon plum sauce
  • Pinch black pepper
  • Julienne the carrots, green beans, and celery. Shred the Kahlua pig and season it with salt and pepper. Whisk together the egg and water to make the egg wash.

  • Wrap all ingredients, including bean sprouts, in lumpia wrappers, using egg wash to seal. Preheat a deep fryer or a heavy pot halfway filled with oil to 360 degrees F. Deep-fry the rolls until golden brown on all sides. Remove to a paper towel lined plate to drain.

  • Cut each roll in half on a slant. Serve with Pineapple Salsa.

Pineapple Salsa:
  • Mix all ingredients together in a bowl. Serve with Kahlua Spring Rolls.

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