← Nouns Cooking · Indonesian & Filipino

Ingredients

• 500 g Minced pork
• 1 Carrot, very finely diced
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 2 tbsp parsley or spring onion, finely chopped
• 1 Eggs
• 1 tsp Salt
• ½ tsp Black pepper
• 1 tsp Toasted sesame oil (optional)
• 30 small spring roll (lumpia) wrappers
• water, for sealing
• 750 ml vegetable oil, for deep-frying
• banana ketchup or sweet chilli sauce, to serve (optional)

Method

1. Mix the pork, carrot, onion, garlic, parsley, egg, salt, pepper and sesame oil with your hands until well combined. Fry a teaspoon of the mix in a pan to taste the seasoning and adjust.
2. Lay a wrapper on the board with a corner pointing towards you. Spread a heaped tablespoon of filling in a thin line across the near edge, fold the corner over, tuck in the sides and roll up tightly into a slim cigar. Dab the last corner with water to seal.
3. Keep the finished rolls under a damp tea towel so the wrappers do not dry out and crack.
4. Heat the oil in a deep pan or wok to 170°C (340°F). Fry the rolls in batches for 4–5 min, turning, until deep golden and crisp all over and the pork is cooked through (71°C / 160°F).
5. Drain on a rack or paper, cut in half on an angle if you like, and serve hot with banana ketchup or sweet chilli sauce.

Tips

• Freeze uncooked rolls on a tray, then bag them; fry them straight from frozen, adding 1–2 extra minutes.
• Do not overfill: thin rolls cook through before the wrapper burns.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy