Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• 1 lb Ground pork
• 1/2 cup Carrots
• 1/2 cup Onion
• 3 cloves Garlic
• 2 tbsp Soy sauce
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 30 wrappers Lumpia wrappers
• 2 cups Cooking oil

Instructions

1. 1In a large bowl, combine the 1 lb of ground pork, 1/2 cup of carrots, 1/2 cup of onion, 3 cloves of garlic, 2 tbsp of soy sauce, 1/2 tsp of salt, and 1/4 tsp of black pepper.
2. 2Mix all the ingredients in the bowl thoroughly until everything is evenly distributed.
3. 3Lay one of the 30 lumpia wrappers flat. Place about 1 tablespoon of the pork mixture onto the wrapper, near one edge.
4. 4Fold the two sides of the wrapper inwards over the filling, then tightly roll the wrapper from the filling edge towards the opposite edge to form a spring roll.
5. 5Repeat steps 3 and 4 until all the filling is used and you have made all the spring rolls.
6. 6Pour the 2 cups of cooking oil into a deep pan or wok, enough for the spring rolls to be submerged. Heat the oil over medium-high heat until it reaches 350°F (175°C).
7. 7Carefully place several spring rolls into the hot oil, making sure not to overcrowd the pan. Fry for 4 to 6 minutes, turning occasionally, until they are golden brown and crispy on all sides.
8. 8Remove the fried spring rolls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining spring rolls.
9. 9Serve the Lumpiang Shanghai hot.

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