Traditional Filipino appetiser made with minced pork inside a crispy fired pastry roll
Finely mince the onion, garlic and carrots. In a bowl, combine these with the minced pork, a whole egg and salt and pepper for seasoning, mix well with your hands until the mix is fully blended into a paste.
Cut the brick pastry sheets into 3 strips lengthwise and keep covered until required.
In a bowl, whisk the remaining egg and reserve.
Lay a strip of brick pastry onto a flat surface and at the bottom end add a spoonful of pork mince, fold both ends in and continue to roll upwards until you reach the end of the strip. With a pastry brush or your fingers, brush a little amount of egg wash to glue both ends of the roll.
Repeat until all mix and pastry sheets are done. If you are not going to fry these immediately, keep covered in the refrigerator until needed.
Finely dice the chilli and mix with the remaining ingredients in a bowl. Adjust seasoning to taste.
Preheat a large wok or pot with vegetable oil to 200C.
Once the oil is hot, carefully drop the rolls in without overcrowding the pot as they will turn oily and soggy.
Fry for 3-5 minutes or until crispy and golden brown on the outside.
Drain in a tray with kitchen roll to absorb the excess oil.
Serve immediately accompanied with the dipping sauce on the side.
«Add any vegetables you have available to enhance your lumpias, cabbage works great for a vegetarian option!»