Filipino Pork Spring Rolls (Lumpia)

1. Firstly, make the filling. Heat the oil in a large frying pan over a medium-high heat. Add the onion, garlic, ginger, and carrot. Cook until the onions are slightly translucent, around 4-5 minutes.               

2. Add in the minced pork and fry for 6 minutes, or until cooked through.       

3. Add the water chestnuts and soy sauce and season with salt and pepper. Fry for a further 2 minutes before stirring through the spring onion and coriander. Remove from the heat and set aside to cool.                          

4. Heat 2cm of oil in a deep-frying pan or pot (safe for deep-frying) and heat to 150C. 

5. Lay out a spring roll wrapper in a diamond shape. Spoon 2 tbsp of filling at the bottom of the wrapper leaving about 3cm of the bottom.    

6. Fold the bottom of the wrapper over the filling and then fold in the edges to make an envelope shape. Brush the top point with egg and roll up to seal the spring roll.                 

7. Add the spring rolls to the hot oil 4-5 at a time and fry until golden brown, 1-2 minutes on each side. Keep checking the temperature of the oil to ensure it stays at 150C.    

8. Remove from the oil and drain on kitchen paper. Continue to cook in batches until all the spring rolls are cooked.   

9. Serve hot with a little fresh coriander and the sweet chilli sauce.