Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• about 450 g 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 Spring roll wrappers (dairy-free, egg-free)
• 2 cups Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g ground pork, 1/2 cup grated carrots, 1/2 cup chopped onion, 3 minced cloves garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Lay one of the 30 spring roll wrappers flat on a clean surface with a corner pointing towards you. Place about 1 tablespoon of the pork mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners. Roll the wrapper tightly upwards to form a neat spring roll. Lightly moisten the top corner with a little water and press to seal the edge.
3. 3Repeat step 2 with the remaining wrappers and pork mixture until all spring rolls are formed.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed skillet or pot. Heat the oil over medium heat until it reaches 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 spring rolls into the hot oil, making sure not to overcrowd the skillet. Fry the spring rolls for 3-5 minutes per side, until they are golden brown and crispy all over. The internal temperature of the pork should reach 74°C.
6. 6Using a slotted spoon or tongs, remove the cooked spring rolls from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Lumpiang Shanghai hot with your preferred dipping sauce, such as sweet chili sauce or banana ketchup.

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