Lumpiang Shanghai (Egg-Free)

Ingredients

• 1 lb Ground Pork
• 1/2 cup Carrots
• 1/4 cup Onion
• 2 cloves Garlic
• 2 tbsp Soy Sauce
• 1 tbsp Cornstarch
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 30 Lumpia Wrappers
• 2 cups Cooking Oil

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1/2 cup finely chopped carrots, 1/4 cup finely chopped onion, 2 minced cloves garlic, 2 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Lay one of the 30 lumpia wrappers flat on a clean, dry surface with a corner pointing towards you. Spoon about 1-2 tablespoons of the pork mixture onto the wrapper, about 1 inch from the corner closest to you, forming a log shape.
3. 3Fold the corner closest to you over the filling. Fold the left and right sides inward over the filling. Tightly roll the wrapper away from you to create a spring roll shape. Lightly moisten the top edge of the wrapper with a little water and press to seal the roll closed.
4. 4Repeat steps 2 and 3 with the remaining lumpia wrappers and pork mixture until all the filling is used.
5. 5Pour the 2 cups of cooking oil into a large, heavy-bottomed pan or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
6. 6Carefully place 3-4 lumpia rolls into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until the lumpia wrappers are golden brown and crispy. The internal temperature of the pork should reach 160°F (71°C).
7. 7Using a slotted spoon or tongs, remove the fried lumpia from the oil and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the Lumpiang Shanghai hot. They are delicious on their own or with a side of sweet chili sauce or vinegar dip.

Substitutions

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