Filipino pork spring rolls (Lumpiang shanghai)

1. Finely grate the carrot and chop the onion, garlic and spring onions very finely.

2. Mix the minced pork with the vegetables, egg, soy sauce, salt and pepper and work together thoroughly.

3. Lay out the spring roll wrappers one at a time, place 1 tablespoon of filling along the bottom edge shaped into a thin, finger-thick log, fold in the sides and roll up tightly; seal the end with water.

4. Cut the rolls into 2-3 pieces with scissors or a knife (traditional lumpia are thin and long).

5. Heat the oil to 170 °C and fry the rolls in batches for 4-5 minutes until golden, crisp and the meat is cooked through; drain on kitchen paper.

6. Serve hot with sweet chilli sauce.

Tip: A must at every Filipino party, birthday and Christmas. You can freeze the rolls uncooked – fried from frozen, a little longer, they are just as crisp.