Finely chop the onion, garlic and water chestnuts. Coarsely grate the carrot on a grater, and roughly chop the spring onions and coriander. Mix this together with the rest of the ingredients in a bowl.
3
Place the filling on the spring roll sheets and roll into long spring rolls. (The easiest way is to use a piping bag, if you have this). Brush with a little water or egg to glue the edges together.
4
Heat neutral oil to 180-200 C, and fry the lumpia for 4-5 minutes, until they are golden and crispy.
