Lumpia

Ingredients

• 250g pork mince

• 1 small carrot, finely minced or grated, about 70g

• 1 small onion or 2 shallots, very finely chopped, about 50g

• 3 cloves garlic, minced, about 10g

• 2 spring onions, finely sliced, about 20g

• 1 egg

• 15ml soy sauce

• 15ml oyster sauce

• 5ml fish sauce

• 3/4 tsp salt

• 1/2 tsp black pepper

• 5ml sesame oil, optional

• 250mm x 250mm spring roll wrappers

• Neutral oil for shallow frying

Directions

1. Mix the pork, carrot, onion, garlic, spring onion, egg, soy sauce, oyster sauce, fish sauce, salt, black pepper, and sesame oil until evenly combined.

2. If the filling feels too loose or wet, let it sit for 10 minutes so it firms up slightly before rolling.

3. Lay a wrapper in a diamond shape and keep the remaining wrappers under a damp tea towel so they do not dry out.

4. Add about 50g filling near the bottom third, shaping it into a short thick log rather than spreading it wide.

5. Roll tightly over the filling, fold in the sides, then finish rolling. Seal the edge with a little water.

6. Heat neutral oil in a frying pan until it comes about one-third to halfway up the rolls. Aim for roughly 170 to 180C. If you do not have a thermometer, a wooden spoon handle should produce a steady stream of small bubbles when dipped in the oil.

7. Fry the lumpia seam-side down first, turning every 60 to 90 seconds so they brown evenly.

8. Cook for about 9 minutes total, until deep golden and crisp all over.

9. Drain on paper and serve hot with sweet chilli sauce, banana ketchup, or a sharp vinegar-garlic dip.