Loempia

Ingredients

• 300g ground pork
• 200g bean sprouts
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 leek, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp white pepper
• 16 spring roll wrappers
• 1 egg, beaten, for sealing
• Vegetable oil, for deep-frying

Before you cook

• Julienne the carrot and thinly slice the leek and cabbage.
• Mince the garlic.
• Beat the egg in a small bowl for sealing the wrappers.
• Set the spring roll wrappers out under a damp cloth so they don't dry out.

Steps

1. Heat a splash of oil in a wok over medium-high heat.
2. Add the garlic and ground pork and stir-fry until the pork is cooked through, about 5 minutes.
3. Add the cabbage, carrot and leek and stir-fry for 2 minutes, keeping the vegetables crisp.
4. Stir in the soy sauce and white pepper.
5. Add the bean sprouts and toss for 30 seconds, then remove the pan from the heat.
6. Tip the filling into a sieve and let it drain and cool for 15 minutes.
7. Lay a wrapper on a work surface as a diamond, with one corner pointing toward you.
8. Spoon 2 tablespoons of filling onto the bottom third of the wrapper.
9. Fold the bottom corner up over the filling.
10. Fold the left and right corners in over the filling.
11. Roll the wrapper up tightly away from you.
12. Brush the top corner with beaten egg and press to seal the roll.
13. Repeat with the remaining wrappers and filling.
14. Heat the oil in a deep pot to 180°C (350°F).
15. Fry the rolls in batches for 4 to 5 minutes, until golden and crisp.
16. Drain on paper towels and serve with peanut sauce or sambal.