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 (or coconut aminos)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 30-40 pieces Lumpia wrappers
• 2 tablespoons Water
• 2 cups Vegetable oil

Instructions

1. 1In a large bowl, combine the 1 pound of ground pork, 1/2 cup of finely chopped carrot, 1/2 cup of finely chopped onion, 3 cloves of minced garlic, 2 tablespoons of soy sauce (or coconut aminos), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. 2Mix all the ingredients in the bowl thoroughly with your hands or a spoon until everything is evenly distributed throughout the ground pork.
3. 3Lay one lumpia wrapper flat on your work surface. Spoon about 1 tablespoon of the pork mixture onto the center of the wrapper.
4. 4Fold the left and right sides of the lumpia wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly to enclose the filling. Dip your finger in the 2 tablespoons of water and moisten the top edge of the wrapper to seal the roll completely.
5. 5Repeat step 3 and step 4 with the remaining lumpia wrappers and pork mixture until all the filling is used.
6. 6Pour the 2 cups of vegetable oil into a large pan or wok. Heat the oil over medium-high heat until it reaches 350°F (175°C).
7. 7Carefully place 3-4 lumpia rolls into the hot oil, making sure not to overcrowd the pan. Fry the lumpia for 3-4 minutes per side, until they are golden brown and crispy all over. The internal temperature of the pork should reach 165°F (74°C).
8. 8Using tongs, remove the cooked lumpia from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Repeat step 7 with the remaining lumpia rolls.
9. 9Serve the Lumpiang Shanghai immediately.

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