On busy mornings, transform your favorite breakfast rice dish into an on-the-go meal. It's also a great way to use up leftovers! Using malagkit rice works, too, as it holds the spring roll together better.
1 Place about 2 tablespoons fried rice in the center of a spring roll wrapper.
2 Top with 2 tablespoons cooked tapa.
3 Add 2 tablespoons scrambled egg.
4 Brush sides of wrapper with egg wash. Roll and seal.
5 Fry in oil until golden brown. (Want to set aside spring rolls for the week? After fying, freeze them and just fry as needed.)
6 You can serve this with your preferred dip on the side. (We like combining vinegar with chili and cilantro.)
How to make homemade tapa: In a large bowl, combine 3 tablespoons dark soy sauce, 1 tablespoon sukang sasa or sukang tuba, 1 tablespoon sugar, 1 teaspoon salt, and 6 cloves finely minced garlic. Add in 1/2 kilo sukiyaki-cut sirloin beef; mix well. Cure for 24 hours in the refrigerator.
Photography by Kai Huang | Styling by Elaine P. Lim
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