Lumpia recipe

Finger-thin pork rolls in a paper-thin wrapper, deep-fried so the whole roll crisps through rather than just browning on two sides.

1 hour and 20 minutesmedium11 ingredients

Ingredients

• 25 lumpia wrappers
• 500 g ground pork
• 1 carrot
• 1 onion
• 3 spring onion
• 4 clove garlic
• 1 egg
• 2 tbsp soy sauce
• 1 tsp black pepper
• 1 tsp salt
• 750 ml oil for frying

How to make Lumpia

1. Finely mince 1 carrot, 1 onion, 3 spring onions and 4 garlic cloves.
2. Mix them by hand with 500 g ground pork, 1 egg, 2 tbsp soy sauce, 1 tsp salt and plenty of black pepper. The egg binds the filling; without it the rolls crumble.
3. Chill the filling for 30 minutes so the flavours settle and it firms up.
4. Peel the wrappers apart one by one, lay 1 tbsp of filling in a thin line near one edge, fold in the sides and roll tight — the roll should be as thin as a cigar, that is what makes it crisp.
5. Seal the edge with a little beaten egg or water.
6. Heat oil to 175 °C in a deep pan, enough to submerge the rolls completely.
7. Fry 6 to 8 rolls at a time for 3 to 4 minutes until evenly golden, then drain on a rack rather than paper.
8. Cut each roll into two or three and serve with banana ketchup or a sweet and sour dipping sauce.

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