Filipino pork lumpia

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 50 small lumpia wrappers
• 680 g minced pork
• 2 onions and 2 carrots, finely minced
• 1 1/2 tsp garlic powder
• 1/2 tsp pepper and 1 1/2 tsp salt, adjustable
• 1/2 cup chopped parsley
• 1 tbsp sesame oil
• 2 eggs, reserving a little beaten egg for sealing
• 720 ml frying oil, or enough for the pan

Step-by-step method

1. Mince onion and carrot very finely so they do not tear the wrappers.
2. Mix pork, vegetables, garlic powder, pepper, salt, parsley, sesame oil and eggs, reserving a little egg for sealing.
3. Place a tablespoon of filling near one edge of each wrapper in a narrow strip.
4. Fold sides inward and roll tightly; brush the final edge with egg and seal. Keep unused wrappers covered.
5. Heat oil over medium heat and fry small batches, turning to brown evenly.
6. Remove once wrappers are crisp and the pork filling is fully cooked; open one roll to check.
7. Drain on a rack and repeat with the rest. Serve hot with dipping sauce.