Peruvian Lomo Saltado Spring Rolls with Aji Verde Dipping
A creative fusion dish transforming the beloved Peruvian stir-fry, Lomo Saltado, into crispy, handheld spring rolls, perfectly complemented by a vibrant and creamy Aji Verde dipping sauce. This recipe captures the savory, tangy, and umami flavors of the original Lomo Saltado, encased in a golden, crunchy wrapper, making it an exciting main course or appetizer.
Ingredients
- •2 tablespoon aji amarillo paste
- •1 tablespoon huacatay paste (Peruvian black mint paste)
- •0.5 cup queso fresco or crumbled feta cheese
- •0.5 cup mayonnaise
- •1 large garlic clove, peeled
- •0.25 cup fresh cilantro leaves
- •1 tablespoon fresh lime juice
- • to taste salt
- •1 tablespoon water or milk
- •1.5 lb beef sirloin or tenderloin, trimmed and cut into 1/2-inch strips
- •0.25 cup soy sauce
- •2 tablespoon red wine vinegar
- •0.5 teaspoon ground cumin
- •2 garlic cloves, minced
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •3 tablespoon vegetable oil
- •1 large red onion, cut into thick wedges
- •2 Roma tomatoes, cored and cut into thick wedges
- •1 tablespoon aji amarillo paste
- •0.25 cup fresh cilantro, chopped
- •1 lb frozen french fries
- •16 sheets spring roll wrappers (approx. 8.5-inch square or round)
- •1 large egg, beaten
- •4 cup vegetable oil, for deep frying
Instructions
- 1.
Prepare the Aji Verde Dipping Sauce: Combine aji amarillo paste, huacatay paste, queso fresco (or feta), mayonnaise, garlic, cilantro leaves, lime juice, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. If the sauce is too thick, add 1 tablespoon of water or milk until desired consistency is reached. Taste and adjust seasoning. Transfer to a small bowl and refrigerate until serving.
- 2.
Marinate the Beef: In a medium bowl, combine the beef strips with soy sauce, red wine vinegar, ground cumin, minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss to coat evenly. Let marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
- 3.
Cook the French Fries: While the beef marinates, cook the frozen french fries according to package instructions (baking or frying). Once cooked, set aside.
- 4.
Cook the Lomo Saltado Filling: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until smoking. Add about half of the marinated beef in a single layer (do not overcrowd the pan). Sear quickly for 1-2 minutes per side until well browned. Remove the beef and set aside. Repeat with the remaining beef, adding more oil if necessary.
- 5.
Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same wok/skillet if needed. Add the red onion wedges and stir-fry for 1-2 minutes until slightly softened but still crisp. Add the tomato wedges and 1 tablespoon aji amarillo paste (if using) and stir-fry for another minute. The vegetables should remain firm.
- 6.
Combine the Filling: Return the seared beef to the wok with the vegetables. Add the cooked french fries and chopped fresh cilantro. Toss everything together quickly for about 30 seconds to combine and heat through, ensuring the fries don't get soggy. Remove from heat and transfer the filling to a large plate or baking sheet to cool slightly before assembling the spring rolls.
- 7.
Assemble the Spring Rolls: Lay one spring roll wrapper on a clean, dry surface with a corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the cooled Lomo Saltado filling in a line just below the center of the wrapper. Fold the bottom corner over the filling, tucking it tightly. Fold in the left and right corners towards the center. Then, roll the wrapper tightly upwards from the bottom towards the top corner. Dip your finger in the beaten egg and brush it on the top corner to seal the roll completely. Repeat with the remaining filling and wrappers.
- 8.
Fry the Spring Rolls: Heat 4-6 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully lower 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Using a slotted spoon or spider, remove the fried spring rolls and transfer them to a wire rack set over a baking sheet to drain excess oil.
- 9.
Serve: Repeat frying with the remaining spring rolls. Serve the Peruvian Lomo Saltado Spring Rolls hot and crispy, accompanied by the chilled Aji Verde Dipping Sauce.
Tips
- 💡Do not overcrowd the pan when searing the beef; sear in batches to ensure a good crust and prevent steaming. Overcrowding will make the beef stew instead of sear.
- 💡Ensure the Lomo Saltado filling is cooled slightly before assembling the spring rolls to prevent the wrappers from tearing or becoming soggy.
- 💡Roll the spring rolls tightly but gently to avoid bursting during frying. A tight roll helps maintain shape and crispness.
- 💡Maintain the oil temperature between 350-375°F (175-190°C) for optimal frying. Too low, and the rolls will absorb too much oil; too high, and they will burn before cooking through.
- 💡For an authentic Aji Verde, huacatay paste is key. If unavailable, a tiny amount of fresh mint and extra cilantro can offer a hint of similar flavor, but the distinct black mint aroma will be missed.
Recipe from TheCookbook.ai
Created by Basil Roux