Lumpiang Shanghai (Egg-Free)

Ingredients

• 1 lb Ground pork
• 1/2 cup Carrots
• 1/4 cup Onion
• 2 cloves Garlic
• 1 tbsp Soy sauce
• 1 tbsp Cornstarch
• 50 wrappers Lumpia wrappers
• 2 tbsp Water
• 2 cups Oil

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1/2 cup chopped carrots, 1/4 cup chopped onion, 2 minced cloves garlic, 1 tbsp soy sauce, and 1 tbsp cornstarch. Mix everything together well with your hands or a spoon until fully combined.
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. Tightly roll the wrapper around the filling, tucking in the sides as you go. Moisten the opposite edge with 2 tbsp water and press to seal the roll closed.
3. 3Repeat step 2 with the remaining lumpia wrappers and pork mixture until all the filling is used.
4. 4Heat the 2 cups of oil in a large, heavy-bottomed pan or a deep fryer over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully place 3-4 of the prepared lumpia into the hot oil, making sure not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides.
6. 6Remove the fried lumpia from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat this frying process with the remaining lumpia.
7. 7Serve the Lumpiang Shanghai hot.

Substitutions

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