Lumpia

Method

Heat oil in a wok over medium-high heat and fry the minced garlic until fragrant, then add the pork mince and cook until browned, breaking it up as it cooks. Add the shredded cabbage, carrots, and spring onions, stirring constantly for 3-4 minutes until the vegetables are tender but still have some bite. Season the filling with soy sauce, salt, and pepper, then allow it to cool slightly. Place a lumpia wrapper on a clean surface in a diamond orientation, add approximately one tablespoon of filling in the centre, then fold the bottom corner over the filling, fold in the two side corners tightly, and roll up towards the top corner, sealing the edge with a little water. Heat the oil to 170 degrees Celsius and carefully fry the lumpia in batches for 2-3 minutes until golden brown and crispy on all sides, turning occasionally. Drain on kitchen paper and serve hot with a dipping sauce such as sweet chilli sauce or vinegar.