Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• 1 pound Ground Pork
• 1/2 cup Carrot (finely chopped)
• 1/2 cup Onion (finely chopped)
• 3 cloves Garlic (minced)
• 2 tablespoons Soy Sauce
• 1 large Egg
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 20-25 pieces Spring Roll Wrappers
• 1 cup Vegetable Oil (for frying)

Instructions

1. 1In a large bowl, combine the 1 pound of ground pork, the 1/2 cup of finely chopped carrot, the 1/2 cup of finely chopped onion, the 3 cloves of minced garlic, the 2 tablespoons of soy sauce, the 1 large egg, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Mix everything together thoroughly with your hands or a spoon until all ingredients are evenly distributed.
2. 2Lay one of the 20-25 spring roll wrappers flat on a clean surface. Place a small amount (about 2 tablespoons) of the pork mixture near one corner of the wrapper. Fold the corner over the filling, then fold in the two sides. Continue rolling tightly to form a neat cylinder. Moisten the remaining edge of the wrapper with a little water and press to seal the roll completely.
3. 3Repeat the previous step to form all the spring rolls.
4. 4Pour the 1 cup of vegetable oil into a large skillet or wok, enough to come up about 1/2 inch the sides of the pan. 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.
5. 5Carefully place 3-4 of the rolled spring rolls into the hot oil, making sure not to overcrowd the pan. Fry the lumpia for 5-7 minutes, turning them occasionally, until they are golden brown and crispy on all sides. The pork inside should be cooked through.
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 immediately with your preferred dipping sauce, such as sweet chili sauce or soy sauce.

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