There are many tasty Philippine recipes, although they’re not as well known as those of their Vietnamese, Chinese and Indonesian neighbours. Popular Philippine recipes include Filipino Chicken or Pork Adobo (not to be confused with the Mexican version), Pancit Canton, a traditional noodle dish and boiled pickled fish with vegetables. Pandesal Bread is a favourite accompaniment or you can eat it with butter and jam.

Here is just one of the most popular Philippine recipes:

Baked Lumpia Rolls

These make a lovely starter or snack to serve with drinks and are much healthier than the deep fried version. The dipping sauce gives a lovely zing to the dish. This recipe makes about 60 small rolls which will serve 15 people; you can halve the quantities if you wish or if you’re serving more than one starter.

Ingredients

For the Lumpia Rolls:

500g lean pork mince
1 medium sized finely chopped carrot
1 medium sized finely chopped onion
250g tin of drained and finely chopped water chestnuts
250g tin of drained and finely chopped bamboo shoots
8 cloves garlic
1 tsp fresh ginger, grated
2 tsp soy sauce
1 tsp ground black pepper
1 pack of small spring roll wrappers
1 large egg, beaten

For the Dipping Sauce:

45g brown sugar
120ml white vinegar
1 tsp soy sauce
2 tsp water
1 tsp corn flour
3 tsp fresh ginger, finely grated

Method

For the Lumpia Rolls:

Preheat your oven to 450ºF, 230/210ºC (normal/fan), Gas Mark 8

Mix the all the ingredients except the wrappers and the egg in a large bowl. Stir thoroughly until well combined. This will keep in the fridge overnight, covered with cling film.

Lay out as many of the spring roll wrappers as you have room for and roll the meat mixture into tube shapes about the thickness of a forefinger and slightly shorter than the wrapper.

Roll up the wrapper, brush the ends and long side with beaten egg, fold in the ends and stick down the long side. Place on a baking tray with the seam downwards. Keep going until you’ve used up all the mixture.

Bake for about 20 minutes or until golden brown, turning once. Serve hot.

For the Dipping Sauce:

Put the sugar, vinegar and soy sauce in a saucepan and stir over a high heat until the sugar dissolves. Add the corn flour mixed with water and stir until the mixture is boiling. Turn off the heat and add the ginger. Serve in a separate dish with the Lumpia Rolls.