Spring Rolls with Rice Vermicelli Noodles (Lumpiang Shanghai the healthier version)

I would always make spring rolls or lumpiang shanghai for my husband and he would always bring some to his friend at work. It has always been a blockbuster.  They both love the taste and the crispiness of the spring rolls.

Spring rolls are usually eaten on spring season/festival in China, hence the name.  They are well known appetizers in Asia especially the eastern and southern parts.  The versions are various depending on what place you are from.  They could be made from mince meat, seafood or veggies. 

Spring rolls has always been a favorite of my family.  They are always present in all occasions.  I have never been to a party in the Philippines without seeing lumpiang shanghai on the table.  In our town, it is easy to prepare them since you don't really have to mince the ingredients manually.  You can just go to your favorite suki meat vendor at the market and they could mince everything for you using their heavy steel or metal (?) mincer.  Here in Australia, I had to do everything manually since I am always forgetting to get that multi-function chopper at K-Mart or Harvey Norman.  I should have told my husband to get that $10 chopper at Harvey Norman online sale, geez!

Well anyway, this time,  I have altered the ingredients similar to the one that we had at a resto in Charleville,Queensland.  It was Jenny, a Filipina friend, who told us that they had this nice spring rolls and that we should really try them.  Unfortunately, when she took us in the resto, there were just a couple of rolls left (must be their best seller) so we just got one each.  I shared a bite with my hubby.  They were actually good!  The difference from the ones that I am used to make is that they had noodles and had more veggies. 

I was searching for the origin of spring rolls and I have found out that this particular one with the noodles has its origin in Vietnam.  Due to lack of resources (financially), their spring rolls are mostly made from veggies and sometimes lacking in meat. 

Ingredients
100 g green beans (baguio beans), sliced diagonally
1 medium size carrot, julienne
200 g cabbage, shredded
200 g potatoes or sweet potatoes, cubed
2 medium size onions, minced
1 tbsp garlic, minced
1/4 k pork (lean), thin strips
1/4 k mixed seafood (any of your choice)
2 tsp knorr or maggie savour seasoning
1 tbsp fish sauce (or to taste)
Spring roll wrappers (lumpia wrappers)
150 g rice vermicelli noodles

Procedure
Sautee onions and garlic.  Put in pork meat and seafood mix.  Stir until cooked. 
Add the seasonings (savour, fish sauce).  Stir.
Put in the veggies and add 1/2 cup of water.  Boil a bit. 
Put in the rice noodles and stir. 
Remove from fire.
Cool the filling.
Wrap just like the way you do with spring rolls or lumpiang shanghai.
Fry at low fire. 
Serve with your favorite dip.

A comment or two will be appreciated...