Lumpiang Shanghai (Dairy-Free)

Ingredients

• 1 lb Ground pork
• 1/2 cup Carrot
• 1/4 cup Onion
• 2 cloves Garlic
• 2 tbsp Soy sauce
• 1 whole Egg (BINDING)
• 1/2 cup Mung bean sprouts
• 40 sheets Spring roll wrappers
• 2 cups Vegetable oil
• 1 tbsp Cornstarch (BINDING)
• 1 tbsp Water

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1/2 cup grated carrot, 1/4 cup minced onion, 2 minced garlic cloves, and 2 tbsp soy sauce. Add the 1/2 cup mung bean sprouts. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2In a small separate bowl, whisk the 1 whole egg with the 1 tbsp cornstarch and 1 tbsp water until smooth. Pour this mixture into the ground pork mixture and mix again until everything is evenly incorporated. This will help bind the filling.
3. 3Place one of the 40 spring roll wrappers on a clean, dry surface with a corner pointing towards you. Spoon about 1-2 tablespoons of the pork mixture onto the wrapper, a little below the center point. Fold the corner closest to you up and over the filling. Then, fold the left and right sides of the wrapper inwards towards the center. Roll the wrapper up tightly from the bottom towards the top corner to create a sealed spring roll.
4. 4Repeat step 3 with the remaining 40 spring roll wrappers and pork mixture until all the filling is used. You should have about 40 spring rolls.
5. 5Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of wrapper into it; it should sizzle immediately.
6. 6Carefully place 4-6 spring rolls into the hot oil, making sure not to overcrowd the pot. Fry the spring rolls for about 4-6 minutes, turning them occasionally with tongs, until they are golden brown and crispy on all sides. The internal temperature of the pork should reach 165°F (74°C).
7. 7Using tongs, remove the cooked spring rolls from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat step 6 with the remaining spring rolls.
8. 8Serve the Lumpiang Shanghai hot immediately after draining. They are delicious on their own or with a side of sweet chili sauce, if desired.

Substitutions

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