Lumpiang Shanghai (Egg-Free)

Ingredients

• about 450 g Ground Pork
• 1/2 cup Carrots
• 1/4 cup Onion
• 2 cloves Garlic
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 50 wrappers Lumpia Wrappers
• 2 cups Cooking Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground pork, 1/2 cup carrots, 1/4 cup onion, and 2 cloves garlic. Add the 1 tbsp cornstarch, 2 tbsp water, 1/2 tsp salt, and 1/4 tsp pepper. Mix everything together thoroughly with your hands or a spoon until all ingredients are evenly distributed.
2. 2Lay one of the 50 lumpia wrappers flat on a clean surface. Place about 1 tablespoon of the pork mixture near one corner of the wrapper. Fold the corner over the filling, then fold in the sides, and roll tightly towards the opposite corner. Lightly moisten the final edge with a little water to seal the roll completely.
3. 3Repeat step 2 with the remaining lumpia wrappers and pork mixture until all the filling is used.
4. 4Pour the 2 cups of cooking oil into a large, heavy-bottomed skillet or pot. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny piece of wrapper into it; it should sizzle immediately.
5. 5Carefully place several of the prepared lumpia into the hot oil, making sure not to overcrowd the pan. Fry the lumpia for 5 to 7 minutes, turning them occasionally, until they are golden brown and crispy on all sides. The internal temperature of the pork should reach 71°C.
6. 6Using a slotted spoon or tongs, remove the fried lumpia from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Lumpiang Shanghai hot. They are delicious on their own.

Substitutions

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