Lumpia

Mix the beef mince, onions, garlic, carrots, cabbage, 2 1/2 tsp salt and 1 1/2 tsp pepper together in a large bowl using your hands.

Will keep covered and chilled for up to a day.

Remove the spring roll wrappers from the freezer and leave at room temperature for 10 mins. Remove 25 wrappers from the pack and return any remaining to the freezer to use at another time. Cut the spring roll wrappers in half, into two equal-sized triangles. Wrap in a damp tea towel and set aside. Combine the dipping sauce ingredients and set aside.

Line a large baking tray with baking parchment. Set out a chopping board and small bowl of water. Working with one triangular wrapper at a time, put on the board and spoon a heaped teaspoon of filling in the middle of the wider side, about 1.5cm from the edge. Fold over to cover the filling, gently smoothing the filling out into an even layer to cover 5cm of the wrapper. Fold over one side, then the other. Fold again, taking the mixture to about 1.5cm from the end of the triangle. Using a finger or two, dampen the end with water to help it stick to the filling. Dry your hands and repeat with the remaining wrapper triangles and filling, using baking parchment between the layers of rolls so they don't stick together. Once you are nearing the end, with about five rolls left to make, pour the oil into a small, deep frying pan and heat over a medium heat to about 180C.

Fry the lumpia in batches of five to seven, depending how big your pan is. After a minute, start turning each roll; they should take about 2-3 mins to cook through. Transfer the cooked rolls to a deep bowl lined with kitchen paper. Tip the warm rolls onto a serving plate and serve with small bowls of the dipping sauce.