Ingredients

Method

1. 1

   In a food processor, combine cilantro, spring onions, carrot, and garlic cloves.

2. 2

   Pulse the vegetables until they are finely minced.

3. 3

   Add the shrimp to the food processor with the minced vegetables.

4. 4

   Season the mixture with chicken bouillon powder, onion powder, garlic powder, black pepper, white pepper, cornstarch, and sesame oil.

5. 5

   Pulse again briefly until the shrimp is minced and all ingredients are well combined into a paste-like filling. Do not overmix.

6. 6

   Lay a spring roll wrapper on a cutting board.

7. 7

   Spread a thin, even layer of the shrimp filling along one edge of the wrapper, from side to side.

8. 8

   Tightly roll the wrapper around the filling.

9. 9

   Brush the remaining edge of the wrapper with a cornstarch slurry to seal the roll.

10. 10

    Once rolled, use a knife to cut the long roll into three equal, smaller pieces. Repeat with remaining filling and wrappers.

11. 11

    Heat cooking oil in a deep pot or fryer.

12. 12

    Carefully place the lumpia pieces into the hot oil.

13. 13

    Fry until they are golden brown, delicious, and crispy.

14. 14

    Remove the cooked lumpia from the oil and let them drain on a wire rack.

15. 15

    In a small bowl, combine one part mayonnaise and one part sweet Thai chili sauce.

16. 16

    Mix thoroughly until the sauce is smooth and well-combined.

17. 17

    Arrange the hot, crispy lumpia on a platter and serve immediately with the bang bang sauce for dipping.