Lobak Recipe

Prepare and marinate pork

Slice pork belly thinly across the grain (about 1/8" / 3 mm). In a bowl combine soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, cornstarch and sesame oil. Add pork slices and toss to coat evenly. Marinate 20–30 minutes in the refrigerator while preparing other components (can marinate up to 2 hours).

Rehydrate dried shiitake mushrooms in warm water for 20 minutes, squeeze out excess liquid and thinly slice. Julienne daikon and carrot into matchsticks. Thinly slice spring onions and mince garlic. Combine daikon, carrot, mushrooms, garlic and spring onions in a bowl and set aside.

Stir-fry pork

Heat a wok or large skillet over medium-high heat. Add 1–2 tablespoons oil and swirl to coat. Add the marinated pork in a single layer (do in batches if needed) and stir-fry until the pork is mostly cooked and beginning to brown, about 3–5 minutes. Remove pork to a plate.

Cook aromatics and vegetables

In the same wok add another tablespoon oil if needed. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Add the julienned daikon and carrot and sliced mushrooms. Stir-fry until vegetables soften about 3–4 minutes.

Season and finish filling

Return the cooked pork to the wok. Add light soy sauce, dark soy sauce, fish sauce, sugar, white pepper and the water or chicken stock. Stir to combine and cook until liquid reduces and the mixture is almost dry, about 2–3 minutes. Taste and adjust seasoning. If mixture seems loose, sprinkle 1/2 teaspoon cornstarch slurry and stir until it thickens and coats the filling. Allow filling to cool to room temperature (about 15 minutes) before wrapping.

Fill wrappers

Lay a spring roll wrapper on a clean surface with one corner pointed toward you (diamond shape). Spoon about 1–2 tablespoons of the cooled filling near the corner closest to you, leaving about a 1/2" border on the sides.

Roll and seal

Fold the corner over the filling, tuck snugly, fold in both side corners, then roll toward the opposite corner to form a neat cigar shape. Brush the final corner with beaten egg to seal. Repeat with remaining wrappers and filling.

If not frying immediately, place assembled lobak on a tray lined with parchment and cover loosely; refrigerate up to 2 hours. For longer storage, freeze on a tray then transfer to a sealed bag for up to 1 month.

Shallow-fry lobak

Pour oil into a wide skillet to reach about 1/4" depth and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Add a few rolls seam-side down, careful not to overcrowd, and fry 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to avoid burning and ensure even browning.

Drain and keep warm

Transfer fried lobak to a paper towel–lined rack to drain excess oil. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Serve lobak hot with sweet soy dip (kecap manis), chili sauce or lime wedges and chopped coriander for garnish. These are perfect for sharing — cut each roll diagonally if desired.