PREP TIME: 20 MINUTES
AIR FRY: 15 MINUTES
INGREDIENTS:
- 500g ground pork
- 80g (1 cup) bean sprouts (Toge)
- 4 green shallots, thinly sliced
- 1 large carrot, peeled, coarsely grated
- 3 large garlic cloves, crushed
- 1/2 tsp ground pepper
- 1 tbsp soy sauce
- 250g lumpia wrapper
- Bought sweet and sour sauce, for dipping
INSTRUCTIONS:
- Place the ground pork, bean sprout, shallot, carrot, garlic, ginger, pepper and soy sauce in a large bowl. Use clean hands to mix until well combined.
- Carefully separate the spring roll pastry sheets and stack loosely together. Cover with a clean dry tea towel, then a clean damp tea towel to stop the pastry drying out
- Place 1 lumpia wrapper, with a corner closest to you, on a clean work surface.
- Place 2 heaped tablespoonfuls of the lumpia mixture across the wrapper, about one-third of the way from the corner closest to you. Dab some water onto the corner furthest from you. Fold the corner of the wrapper closest to you over to cover the filling. Roll over once, then tuck the sides in and continue rolling neatly to form a log. Place onto a tray and cover with plastic wrap. Repeat to make 20 lumpia. Spray with oil.
- Place a batch of lumpia into the air fryer basket, leaving a little space between each roll. Cook at 190C for 10-15 minutes or until crisp and golden. Serve with the sweet and sour sauce for dipping.
