A scientist in the kitchen

I love to make spring rolls and trying on different kinds of filling. I got particularly excited to make spring rolls when I learned that a market nearby makes the spring roll wrappers themselves. As I’ve mentioned before, spring roll is called lumpia (here and here) in the Philippines. To go back to the freshly made lumpia wrapper, these are really way better than the ones I buy at home. They are still moist so it easy to roll them up. The ones I bought previously are so dried up it is difficult to roll.

Spring rolls are rather versatile as you can make any stuffing you want and still come up with a satisying dish. In this case, all I wanted was to make some green papaya springrolls. The papaya I can easily get from the backyard. The rest of the ingredients would be whatever is in the fridge.In the fridge were some carrots and cilantro and freshly grated coconut. So inspiration stuck and I’m using coconut in the spring roll. We normally don’t have freshly grated coconuts at home, except that time my mom was cooking some coconut-based dessert.

Papaya-Coconut spring rolls

2 cups grated papaya
1 cup grated coconut flesh
1 medium carrot, grated
3 cloves garlic, minced
1 tbsp oil
salt and pepper to taste
1/2 cup chopped cilantro

Heat oil in a pan. Add the papaya, coconut and carrots. Add salt and mix well till all ingredients are cooked, a few minutes only. Add the pepper and mix well. Taste for saltiness and pepper taste. When cooked, cool to room temperature then mix the chopped cilantro. Wrap in lumpia wrapper and deep fry until brown.

To make dipping sauce, mix 1/2 cup cane vinegar, 1/4 cup fish paste, 1 tbsp sugar and 2 tbsp chopped cilantro. Or you can also use my cucumber and peanut dipping sauce.

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I am submitting this post to Abby of eat the right stuff to celebrate Vegetables, beautiful vegetables…

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