Lumpia
Lumpia is a fixture of Filipino celebrations and gatherings, its name and rolling technique reflecting the country's historic Chinese trading influences.
Filipino spring rolls filled with seasoned vegetables and meat, rolled thin and fried until wonderfully crisp — a party staple across the Philippines.
Ingredients
Method
Cook pork with carrot, cabbage and spring onion until the mixture is well combined and slightly dry.
Place a spoonful of filling on each wrapper and roll tightly into a thin cylinder, sealing the edge with water.
Fry in hot oil until deeply golden and crisp, turning occasionally.
Drain well and serve hot with a sweet and sour dipping sauce.
Roll the lumpia tightly and thinly — a looser roll won't crisp evenly and can burst open during frying.
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