Pork/Chicken Spring Roll (Lumpia)
Prepare pork or chicken spring rolls with seasoned meat, vegetables, and wrappers, fried until golden.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Pork | 500 | Grams |
| Spring Roll Wrappers | 20 | Count |
| Carrot | 2 | Count |
| Cabbage | 1 | Head |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Soy Sauce | 3 | Tbsp |
| Oyster Sauce | 2 | Tbsp |
| Black Pepper | 1 | Tsp |
| Salt | 1 | Tsp |
| Egg | 1 | Count |
| Vegetable Oil | 500 | Milliliters |
Instructions
- In a large bowl, combine ground pork, grated carrots, shredded cabbage, chopped onion, minced garlic, soy sauce, oyster sauce, black pepper, and salt.
- Mix the ingredients thoroughly until well combined.
- Place a spring roll wrapper on a flat surface, with one corner pointing towards you.
- Spoon about 2 tablespoons of the filling onto the wrapper, near the corner closest to you.
- Fold the corner over the filling, then fold in the sides and roll up tightly.
- Brush the top corner with beaten egg to seal the roll.
- Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep fryer or large pot to 180 degrees Celsius.
- Fry the spring rolls in batches until golden brown and crispy, about 4-5 minutes per batch.
- Remove from oil and drain on paper towels.
Prep
- Thaw spring roll wrappers if frozen
Kitchen equipment
Deep FryerLarge Mixing Bowl