When we first experimented on this recipe, we used the siomai wrapper which gave a lumpia that has an oily and soggy skin and a toasted filling. Trial and error with different wrappers would lead you to finding the best spring roll wrapper. We are currently using the Tee Yih Jia brand called “Spring Home Spring Roll Pastry” which are widely available in most supermarkets here in Singapore.
Here’s the recipe. Enjoy this another lumpia variation.
spring roll wrappers – I prefer using the 4″x4″ wrapper
ground pork – 500 grams
Ground pork fat – 250 grams
Tahong (de-shelled) – 250 grams
Bell Pepper, chopped – medium size
onion, chopped – 2 large
garlic, chopped – 12 cloves or more
Oyster sauce – 3 tbsp
sprite – 10 tbsp
Salt to tast
Cooking Procedure :
1) Clean and chop the Tahong.
2) Mix the chopped tahong with all the rest of the ingredients except for the wrapper. Let it stand for at least 30 minutes
2) Place a tablespoonful, or lesser, of pork filling on a wrapper. Wrap and roll and make sure to close both ends tightly so that it will not open when it is deep-fried.
3) Heat oil for deep frying. Fry the lumpia for a few minutes until the wrapper turned golden brown.
To check if the seasoning is just right, fry one roll of lumpia first before making the whole lot. Taste it and make the necessary adjustment should it be needed