Crispy, Flavourful Filipino-Style Lumpia Spring Rolls That'll Be A Hit At Parties

The iconic Filipino spring roll is a crowd-favourite at parties, celebrations and even regular dinners. Roll up the crispy finger food with a mixture of prawn and pork meat, folded in with fresh herbs for a heady fragrance.

Yield: Serves 8
Prep Time: 20 mins
Cook Time: 30 mins
Difficulty Level: 2/5

Ingredients

• 300 g minced pork
• 300 g finely chopped green (uncooked) prawn meat
• 1 eschalot, chopped finely
• 2 tbsps finely chopped garlic chives
• 1 cup (60 g) shredded wombok
• 2 tsps oyster sauce
• 2 tsps soy sauce
• 2 tsps cooking sake
• 2 egg yolks
• 1 tbsp finely grated ginger
• ¼ tsp caster sugar
• 30 sheets frozen square spring roll wrappers, thawed, halved
• Vegetable oil, for deep frying
• Sweet and sour sauce, to serve

Steps

01. Place pork, prawn, eschalot, garlic chives, wombok, oyster sauce, soy sauce, sake, egg yolks, ginger and sugar in a large bowl. Season with salt. Using your hands, mix well to combine.

02. Working with one wrapper at a time, place 2 tsps of the filling in a line across the bottom edge, leaving a 1 cm border. Brush the edges with water. Roll up to enclose filling, folding in the sides as you roll. Repeat with remaining wrappers and filling.

03. Fill a large saucepan with enough vegetable oil to come two-thirds up the side and heat the oil to 180 C. Deep-fry spring rolls, in batches of 10, for 5 mins or until golden and cooked through. Drain on paper towel or a write rack.

04. Serve spring rolls with sweet and sour sauce.

Photo: bauersyndication.com.au