4garlic cloves, finely chopped
1cooked chicken breast, diced
250 g(2 cups) diced cooked pork
250 g(2 cups) diced cooked prawn meat
125 g(1 cup) sliced green beans
115 g(1 cup) fresh bean sprouts, trimmed
250 g(3 ⅓ cups) shredded cabbage
140 g(1 cup) finely diced celery
60 g(½ cup) thinly sliced spring onions
1 tspfreshly ground black pepper
2 tbsplight soy sauce
cos(romaine) lettuce leaves, to serve
1quantity egg roll wrappers or 20 spring roll wrappers
oil, for deep-frying
75 g(⅓ cup) sugar
60 ml(¼ cup) light soy sauce
250 ml(1 cup) clear chicken stock or water
1garlic clove, crushed
To make the lumpia filling, heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the garlic and cook for 1 minute, then add the chicken, pork and prawn meat and stir-fry for 1 minute. Add the beans, stir-fry for 2 minutes, then add the bean sprouts, cabbage, celery and spring onion and toss to combine.
Continue cooking, stirring often, until the vegetables are tender but still crunchy. Add the salt, pepper and soy sauce and mix well to combine. Remove from the heat and drain off any excess moisture.
To make the dipping sauce, combine the sugar, soy sauce and stock in a saucepan and bring to the boil. In a separate bowl, combine the cornflour and 60 ml (¼ cup) cold water to make a smooth paste, then add to the pan and stir until the sauce thickens. Continue to simmer for 1 minute, stirring constantly, then stir in the garlic and salt. Remove from the heat and set aside.
Put the filling on a spring roll wrapper or egg roll wrapper and roll as for spring rolls so that the filling is completely enclosed. If not serving immediately, cover and refrigerate until needed.
Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the lumpia, in batches, for 2 minutes, or until golden brown and crisp. Drain on paper towel and serve with the sauce.