Main
Lumpia, Filipino fried spring rolls
- Preparation time
- 45 min
- Servings
- serves 4 (about 16 rolls)
Ingredients
- Neutral oil — to buy2 tbsp + 500 ml (for frying)
- Garlic — to buy3 cloves
- Onion — to buy1
- Pork — to buy400 g
- Carrot — to buy2
- White cabbage — to buy200 g
- Bean sprouts — to buy150 g
- Soy sauce — to buy2 tbsp
- Salt — to buy1 tsp
- Pepper — to buy1 pinch
- Rice paper — to buy16
Preparation
Heat a drizzle of oil in a pan and cook the sliced garlic and onion for 3 minutes until translucent.
Add the ground pork and cook for 6-7 minutes, breaking it up with a spatula, until fully cooked and lightly browned.
Add the grated carrot, sliced cabbage and bean sprouts, cook for 3-4 minutes until the vegetables are tender but still a little crisp.
Season with soy sauce, salt and pepper, and let the filling cool completely before wrapping (a warm filling would make the rice wrappers soggy).
Lay a moistened rice wrapper on the work surface, place a spoonful of filling near the edge, fold in the sides then roll tightly, pressing well to avoid air pockets.
Heat the frying oil in a deep pot to 170-180°C.
Fry the rolls in small batches for 3-4 minutes, turning them, until golden and crisp.
Drain on paper towel and serve immediately with a garlic-vinegar dip or a sweet sauce.