Lumpia recipe

To make the lumpia filling, heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the garlic and cook for 1 minute, then add the chicken, pork and prawn meat and stir-fry for 1 minute. Add the beans, stir-fry for 2 minutes, then add the bean sprouts, cabbage, celery and spring onion and toss to combine.

Continue cooking, stirring often, until the vegetables are tender but still crunchy. Add the salt, pepper and soy sauce and mix well to combine. Remove from the heat and drain off any excess moisture.

To make the dipping sauce, combine the sugar, soy sauce and stock in a saucepan and bring to the boil. In a separate bowl, combine the cornflour and 60 ml (¼ cup) cold water to make a smooth paste, then add to the pan and stir until the sauce thickens. Continue to simmer for 1 minute, stirring constantly, then stir in the garlic. Remove from the heat and set aside.

To prepare fresh lumpia, put a cos lettuce leaf on an egg roll wrapper. Put 2 tablespoons of filling on the leaf, and roll up so that one end is enclosed and the leaf shows at the other end. Serve at room temperature accompanied by the dipping sauce.

To prepare fried lumpia, do not use the lettuce but put the filling on a spring roll wrapper or egg roll wrapper and roll as for spring rolls so that the filling is completely enclosed. If not serving immediately, cover and refrigerate until needed.

Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the lumpia, in batches, for 2 minutes, or until golden brown and crisp. Drain on paper towel and serve with the sauce.

SBS cook’s notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

Recipe from The Complete Asian Cookbook by Charmaine Solomon, with photographs by Alan Benson. Published by Hardie Grant Books.