Spring Rolls in my family have always been a symbol of love. They are a labour of love…. a process and different stages, to produce something that you just cannot resist.
Everybody loves them and if you love your friends and family it will not seem like work. They are so worth it!
Lumpia Filipino Spring Rolls
- 1 tablespoon vegetable oil
- 1/2 kg pork mince
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1/2 cup finely sliced carrots
- 1/2 cup finely sliced green onions
- 1/2 cup finely sliced green cabbage
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 30 spring roll wrappers
- 2 cups vegetable oil for frying
- Heat vegetable oil in a large frying pan and fry pork mince until browned.
- Add garlic and onion and continue to fry over medium heat until softened.
- Add vegetables and fry for only a few minutes but not allowing them to become too soft. The vegetables should still be firm. Season with pepper, salt and soy sauce.
- Allow the filling to cool before wrapping into spring rolls.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Line bottom of plate or tray with paper towel to keep spring rolls dry and they can be stored in the fridge for 2 days this way.
- Heat oil in a heavy frying pan over medium heat, shallow fry until both sides are golden brown. Drain on paper towels. Serve immediately.