This is one of those absolute favourites when it comes to party food. It is made literally in the hundreds for large parties. Then again, if you’re Filipino, and expecting 10 guests, you cook at least for 15-20 anyway. It’s just the way we roll!
1 pack frozen mini spring roll wrappers
500g pork mince
5 cloves garlic, peeled and minced
2.5cm piece of ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste
First, prepare filling. Combine pork mince, garlic, ginger, soy sauce, pepper, and beaten eggs. Make sure mixture is well incorporated. This is best achieved using your hands.
Take spring roll wrappers out of freezer and allow to thaw. Separate individually.
If using large wrappers, cut into half diagonally then separate individually. Make sure you cover the remaining unused wrappers with a damp tea towel to prevent drying.
Place a spring roll wrapper with one point towards you. Place a heaped teaspoon of filling towards the middle. Start rolling with with the edge of the wrapper closest to you. When about half way through, bring the right and left edges towards the middle and continue rolling. To seal, wet your finger and moisten the last 3 cm of the wrapper then finish rolling the lumpia. Rest the lumpia on its seam while rolling the others.
If using larger wrappers cut in half, start the long side towards you. Place the filling about 2 cm inside this then start rolling. Finish in the same way as above.
It is important not to overfill the lumpia or make the filling too thick as it will risk not being cooked in the middle.
If you are planning to cook the lumpia at a later date, I suggest placing them separately on a tray lined with non stick paper then placing the tray in the freezer. Once frozen, they can all then be stored in plastic containers. This simply ensures that the lumpia separate easily when required.
To cook the lumpia, simply heat about 5 cm of vegetable oil in a deep frying pan to about 180C. Place the lumpia into the hot oil gently and cook until golden brown – approximately 3-5 minutes. If using frozen lumpia, about 5-7 minutes. Remove from oil when cooked and drain on paper towels. Serve hot with sweet and sour sauce.
You can use a mixture of beef mince and pork mince. Finely chopped prawns are also a great addition.
If frozen spring roll wrappers are not available, dry Chinese or Vietnamese spring roll wrappers can be used.
Of course this method of cooking lends itself well to other flavour combinations. You’re only limited by your imagination. I have made these with a crispy chicken filling, duck and prawn, and even pulled pork.