Lumpia Ahu (fish spring rolls)

Instructions

1. Flake the cooked fish and finely grate the carrots.
2. Thinly slice the cabbage and spring onions.
3. In a bowl, mix the fish, vegetables, soy sauce, salt and pepper.
4. For the sauce, mix the vinegar, sugar and sliced chili until the sugar dissolves.
5. Quickly dip a rice paper wrapper in lukewarm water to soften it, then lay it flat.
6. Place 2 spoonfuls of filling in the center, fold in the sides and roll tightly, sealing with a little beaten egg.
7. Repeat until the filling is used up.
8. Fry the rolls in hot oil at 170 °C for 3 to 4 minutes, until golden, then drain and serve with the sauce.