Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• about 450 g Ground pork
• 1/2 cup Carrot
• 1/2 cup Onion
• 3 cloves Garlic
• 2 tbsp Soy sauce (coconut aminos)
• 20 wrappers Egg roll wrappers
• 2 cups Vegetable 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 grated carrot, 1/2 cup minced onion, 3 minced garlic cloves, and 2 tbsp soy sauce. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Lay one of the 20 egg roll wrappers flat on a clean surface. Place about 2 tablespoons of the pork mixture in the center of the wrapper.
3. 3Fold the two opposite sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly to enclose the filling completely. Moisten the top edge with a little water to seal if needed.
4. 4Repeat steps 2 and 3 with the remaining wrappers and filling.
5. 5Pour the 2 cups of vegetable oil into a deep frying pan or wok, ensuring there is enough oil to submerge the lumpia. Heat the oil over medium-high heat until it reaches 175°C.
6. 6Carefully place 3-4 lumpia into the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until all sides are golden brown and crispy. The internal temperature of the pork should reach 71°C.
7. 7Using a slotted spoon or tongs, remove the cooked lumpia from the oil and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the hot Lumpiang Shanghai immediately.

Substitutions

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