Place a wok over a high heat and add 1 tbsp of oil. When hot, add the pork and cook until no pink exists. Usually about 5 minutes.
1 tbsp oil, 453 g pork
Remove the cooked pork from the pan and put to one side for now. Pour any excess oil from the pan from the pork leaving a light coating in the wok.
Return the wok to the heat and add the scallion/spring onions and garlic and fry for about 2 minutes or until the become fragrant.
3 cloves garlic, 50 g scallions
Add the carrots, cabbage, cilantro/coriander and the cooked pork into the wok and stir to combine.
65 g carrots, 35 g cabbage, 2 tbsp cilantro
Season with salt and pepper, soy sauce and garlic powder if using.
1 tsp ground black pepper, 1 tsp salt, 1 tsp garlic powder, 15 ml soy sauce
Taste to make sure everything works and is perfect. Adjust seasoning if required.
Remove from the heat and allow to cool down slightly. It’s easier to work with warm than cold.
Place a wrapper on a clean board and add about 2 ½ to 3 tablespoons of the pork mixture going from one corner diagonally to the other.
30 standard lumpia wrappers
Fold one corner over the filling and roll once. Fold the sides in and roll until about a cylinder is formed. Moisten the final edge and gently press to seal. Place with the fold underneath to keep it together.
Place completed wrappers on a plate and cover with a moist towel to keep from drying out.
Repeat until all of the pork mixture and wrappers have been used.
Place the wok back onto the stove and add about 1 inch of oil. Turn the heat to medium and once the oil has heated up carefully place the wrappers into the oil. Do it in batches. Try and place them in the oil with the seal side down. That way it will make sure they don’t split.
Oil
Turn the wrappers over regularly until they are a lovely brown all over. Normally about 1 – 2 minutes.
Remove using a slotted spoon and place on a warmed plate covered with kitchen paper to drain any excess oil.
Repeat the process with the remaining lumpia and serve immediately with a chilli dip.