Make sure to serve these with sweet chilli sauce – it’s a must-have so don’t even try skipping it. There are several brands in the international aisle of every grocery store
- 2 lbs ground pork
- 1 medium onion, finely minced
- 1 medium carrot, finely minced
- 6 cloves garlic, finely minced
- 8oz can water chestnuts, finely minced
- 1 teaspoon freshly ground black pepper
- 3 1/2 Tablespoons oyster sauce (or soy sauce if you can’t find oyster sauce)
- 1 egg
- 2 packages paper thin Lumpia wrappers (or Spring Roll wrappers), thawed
- Vegetable oil, for frying
- In a large bowl add the first eight ingredients: ground pork, onion, carrot, garlic, water chestnuts, black pepper, oyster sauce, and egg. Mix together thoroughly using your hands.
- Fill a small bowl with water.
- Take out one wrapper and spoon a heaping Tablespoon (I use between 1 1/2 and 2 Tablespoons) of filling. Evenly spread the filling across the bottom third of your wrapper using your hands, making a straight line but leaving a half an inch of wrapper exposed on each side.
- Dip your fingers into the bowl of water and then dab your fingers all around the wrapper – the water will be the glue to keep the wrapper together. You’ll need to dip your fingers into the water bowl at least twice to get all the edges wet.
- Roll the bottom piece of wrapper towards the top, covering the filling. Then fold the left and right sides of the wrapper towards the middle. Finally, tightly roll towards the top of the wrapper.
- You may have to add a bit of water to the edges to make it easier to roll and keep the wrapper together.
- Repeat with the remaining wrappers and filling.
- To cook, add about half an inch of vegetable oil to a frying pan or cast iron skillet. Heat over medium-high heat for at least 5 minutes – it needs to be very, very hot. When ready, carefully add the lumpia one at a time to the oil. Fry for about 4 minutes, then flip. Fry for another 4 minutes until golden brown.
- Drain on paper towels. Serve with sweet chilli sauce for dipping