When I make lumpiang shanghai, I usually make twice the meat filling. As I’ve said, these Filipino-style spring rolls stock well in the freezer and are perfect for days when I am too pressed to prepare anything else for lunch or when guests drop by impromptu. But mostly, I have the filling handy and ready in the freezer to use for other meal ideas as well. This sotanghon soup is only a matter of defrosting the meat mixture, shaping it into balls and a quick twenty minutes on the stove. With spoonfuls of noodles, napa cabbage, meatballs and broth, it makes a light yet satisfying meal paired or by itself.
Sotanghon at Bola Bola Sopas (Cellophane Noodles and Meatball Soup)
March 26, 2013 By Leave a Comment