Lumpia

1 tbsp peanut oil
500 g pork mince
2 cloves garlic, minced
½ cup onion, chopped
½ cup carrots, minced
½ cup spring onions, chopped
½ cup cabbage, sliced thin
1 tsp SIDS CRAZY SALT
1 tsp garlic powder
1 tsp soy sauce
30 lumpia or spring roll wrappers
rice bran oil for frying
DIPPING SAUCE:--
3 tbsp SIDS TAMARILLO SAUCE
2 tsp chilli sauce

Place wok or large pan on high heat and cook pork in the peanut oil until no pink is showing. Remove pork and set aside. Add more oil if necessary and sauté garlic and onion for 2 minutes then stir in the pork, carrots, spring onions, garlic powder, soy sauce, SIDS CRAZY SALT and cabbage. Season to taste. Set aside until cool enough to handle.
Place 3 heaped tbsp of filling diagonally near one corner of a wrapper, leaving a 4 cm space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends and roll neatly. Keep the roll tight as you assemble it. Moisten the other end of the wrapper with water to seal the edge. Repeat for all the rolls then cover with wrap to retain the moisture.
In a large pan on medium/high heat, add oil to 1 cm deep. Heat for about 5 minutes then carefully slide 3-4 lumpia into the oil. Fry for 1-2 minutes until completely golden brown. Drain on paper towels then in a dipping bowl, mix SIDS TAMARILLO SAUCE and chilli sauce together.
Serve on a warm platter with the dipping sauce.