Said (Loum-pia), this is a Filipino spring roll.
Taught to me by my mother in-law, this recipe is absolutely delicious and perfect for any party or celebration. They tend to disappear faster than they are served, and they go perfectly with some sweet chilly dipping sauce.
Makes approximately 40
1pk spring roll pastry
1 egg white
1. Remove pastry from freezer and thaw while preparing Lumpia mixture.
3. Finely chop spring onion & shrimp.
4. Place these ingredients with mince, soy sauce & 1 egg in bowl and mix until well combined.
5. Using scissors or a sharp knife cut pastry in half to make two large triangles.
6. Place a piece of paper towel on a large plate and sprinkle with a bit of water. (This helps to keep the pastry moist, so it doesn’t dry out while rolling the Lumpia.)
7. Carefully separate the sheets of pastry placing them on the paper towel.
8. Place egg white from one egg into a bowl. (This will be used to stick the pastry once rolled.)
9. Taking a pastry triangle, place it on a plate or board.
10. place a small amount of mixture in a line along the longest side of the pastry. Approx. 10cms in length.
11. place a dab of egg white on each tip of the pastry triangle.
12. Starting with the base take the left and right tip and bring them in to the middle of the base, so along the line of the mixture. Then start rolling until you reach the top tip of the pastry and stick to rolled Lumpia.
Continue this process until you have completely finished all your meat mixture. It is always a good idea to have an extra packet of spring roll pastry just in case there is left over mixture.
Pre heat oil in a deep fryer to 170 degrees Celsius You can fry in pot or pan where the oil will at least cover Lumpia. While cooking remember to turn Lumpia so it frys evenly. Lumpia is ready when pastry is light brown in colour.
Serve with rice and sweet & sour sauce.