Crab and Pork Lumpia 7 Steps
In a large bowl, combine the ground pork, diced onion, grated carrot, diced celery, minced garlic, egg, fish sauce, granulated sugar, ground black pepper and mix until even.
If using canned crab meat, be sure to drain the crab meat well.
Set up the rolling station by first separating all of the spring roll wrappers from one another and keeping covered under a damp towel. Fill a small bowl with about 1/3 cup water to use as the “glue.”
Before starting to roll, fill a large Dutch oven or heavy bottomed pot with enough neutral frying oil so that it comes up about 3 inches in height on the side of the pot. Begin heating to a temperature of 350°F.
To roll the spring rolls: place a wrapper on your work surface in a diamond orientation so that one point is directly pointing at you. Scoop approximately 2 tablespoons of the ground pork mixture and place about 1/3 up from the bottom of the point in the centre. Using your fingers work the mixture into a thin log about 5 inches in length, then place approximately 10 grams or 1 tablespoon worth of the picked crab meat over the pork. To roll, very carefully fold over the point that was directed at you and apply gentle and even pressure, roll over a few times. Fold in the sides so that the entire width of the remaining area to be wrapped does not exceed 5 inches. Dab your fingers into the water and lightly wet the remaining wrap still exposed, continue to roll until the lumpia is formed. Place onto a plate, seam side facing down and cover with a towel until ready to fry. Repeat the process until there is no ground pork mixture and crab meat remaining.
Gently drop the rolled lumpias into the oil, about 8-10 pieces at a time and fry for 6-8 minutes until the exterior is crisp and golden brown. Transfer to a wire rack to cool and fry up the remaining.
Serve with either sweet chilli or spring roll sauce.