Dairy-Free Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• 1 lb Ground pork
• 1 medium Carrot
• 1/2 medium Onion
• 3 cloves Garlic
• 2 stalks Green onions
• 2 tbsp Soy sauce (or coconut aminos)
• 1/2 tsp Ground black pepper
• 1/2 tsp Salt
• 40 wrappers Lumpia wrappers
• 3 cups Vegetable oil

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1 medium carrot (grated), 1/2 medium onion (finely chopped), 3 cloves garlic (minced), 2 stalks green onions (chopped), 2 tbsp soy sauce (or coconut aminos), 1/2 tsp salt, and 1/2 tsp ground black pepper.
2. 2Mix all the ingredients in the bowl thoroughly with your hands or a spoon until everything is evenly distributed.
3. 3Lay one of the 40 lumpia wrappers flat on a clean surface. Spoon about 1 to 2 tablespoons of the pork mixture onto the center of the wrapper.
4. 4Fold the bottom edge of the wrapper up over the filling. Fold the left and right sides inward towards the center. Tightly roll the wrapper upwards to form a spring roll shape. Lightly dampen the top edge of the wrapper with a little water to seal it closed.
5. 5Repeat the rolling process with the remaining wrappers and filling until all the mixture is used.
6. 6Pour the 3 cups of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
7. 7Carefully place the lumpia into the hot oil in batches, making sure not to overcrowd the pot. Fry for 3 to 4 minutes per batch, or until they are golden brown and crispy on all sides.
8. 8Remove the fried lumpia from the oil using a slotted spoon or tongs. Place them on a plate lined with paper towels to drain any excess oil. Serve the lumpia hot.

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