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Lumpia (Spring rolls)
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Flavorful Balinese appetizer packed with bold spices.
Ingredients:
  • 18.20 gm peanut oil
  • 2 garlic cloves, finely chopped
  • 2 tsp finely grated fresh ginger
  • 250g chicken mince
  • 200g green prawn meat, finely chopped
  • 90g (1 1/2 cups) finely shredded savoy cabbage
  • 50g (2/3 cup) bean sprouts, trimmed
  • 42.00 gm soy sauce
  • White pepper
  • 16 (215 x 215mm) frozen spring roll wrappers, just thawed
  • Peanut oil, extra, to deep-fry
  • Sweet and sour sauce (or chilli sauce), to serve
Instructions:
  • In a smoking hot wok, sauté garlic and ginger until aromatic, about 1 minute. Cook the mince until it changes color, breaking any lumps with a wooden spoon, for 4-5 minutes. Add prawn and cabbage, stir-fry until prawn changes color for about 2 minutes. Toss in bean sprouts and soy sauce, stir until liquid evaporates. Season with white pepper. Allow to cool before serving.
  • Lay a spring roll wrapper on a tidy work surface. Spoon 2 tablespoons of the chicken mixture diagonally across one corner. Moisten the opposite corner with water. Fold the sides in and roll up to seal the filling. Repeat the process with the rest of the spring roll wrappers and chicken mixture.
  • Pour in sufficient extra oil into a large heavy-based saucepan to have a depth of 10cm. Heat the oil to 180°C over medium-high heat (you'll know the oil is ready when a cube of bread turns golden-brown in 15 seconds). Add one-third of the spring rolls and fry, turning occasionally, for 2 minutes or until crispy and golden. Place them on a plate lined with paper towel. Repeat with the rest of the spring rolls, making sure to reheat the oil between batches. Serve alongside sweet and sour sauce or chilli sauce.

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