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My friend’s maid, Janice, makes such yummy spring rolls (Filipino Lumpia), that i requested her to teach my maid the recipe 🙂 It makes a great side dish, tea time snack, or party food. I’ve added more ingredients to her recipe, tweaking it to the flavors i like. Recently they made 3 seperate batches: pork, chicken, and vegetarian! Below is the recipe for Pork Spring Rolls.

INGREDIENTS:
1 TBS vegetable oil
500g ground pork
500g bean sprouts (tau-geh)
500g mushrooms
half a turnip (sa-kok)
2 cloves garlic
2″ ginger, grated
1/2 cup chopped medium red onions
1/2 cup shredded carrots
1/2 cup chopped onion leaves
1/2 cup thinly sliced cabbage
1 tsp pepper
1 tsp salt
1 tsp light soy sauce
1 TBS oyster sauce
Bunch cilantro, chopped
Hard boiled eggs, cut into wedges (we put one wedge into each spring roll wrapper)
30 – 40 spring roll wrappers/lumpia wrappers 
 
DIRECTIONS:
1. In a wok over high heat, pour 1 TBS vegetable oil. Cook pork, stirring frequently. Remove pork, drain grease from wok, cook garlic, ginger and red onions in wok for 2 minutes. Stir in mushrooms, cooked pork, add the carrots, onion leaves, cabbage, turnip, bean sprouts. Season with pepper, salt, soy sauce, oyster sauce, cilantro. Remove from heat, set aside to cool. 
 
2. Place 2 to 3 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 the filling, tuck in both ends, and roll neatly. Keep the roll tight. Moisten the other side of wrapper with water or beaten egg to seal the edge. Cover the rolls with plastic wrap so that it does not dry out. 
 
3. Heat a skillet over medium heat, add oil to 1/2 inch depth. When hot, slide 3 to 4 spring rolls into the oil/ Fry for 1 to 2 minutes until all sides are brown. Drain on paper towels, and serve with your favourite chilli sauce. 
 
Tip: I like to make big batches of spring rolls (or dumplings for that matter), and keep in freezer, using waxed paper to line the tupperware and layers of rolls, so that the spring rolls do not stick.