Spring rolls (lumpia)

Preparation – 15 minutes

Cut the spring onions into thin rings. Peel and grate the carrots and fresh ginger. Heat some olive oil in a large frying pan and fry the mince until it is golden brown. Add the grated carrot and fry for a few minutes.

Add the sliced spring onion and grated ginger. Season with salt, pepper, soy sauce, sambal/chilli sauce and Worcestershire sauce. Fill a bowl with the glass noodles and pour boiling water over them. Cover the bowl with cling film.

The glass noodles will become transparent and soft after a few minutes. Rinse the glass noodles with cold water and drain. Add the glass noodles to the mince mixture and leave to cool completely.

Cooking the spring rolls – 15 minutes

You can start rolling the spring rolls as soon as the filling has cooled down. Place a spring roll wrapper on your work surface, with 1 corner pointing away from you. Place some of the filling on top of the spring roll wrapper, then fold it inwards.

Dab some water on the edges to seal the wrapper. Repeat until all the spring roll wrappers are used. Pour sunflower oil into a casserole or thick-based pan and heat to a temperature of 180 degrees Celsius.

Deep fry the spring rolls for 3 to 4 minutes until golden brown. Serve with sweet chilli sauce. Enjoy!

Tip: do not deep fry too many spring rolls at the same time.