Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• 1 lb Ground Pork
• 1/2 cup Carrot, finely diced
• 1/2 cup Onion, finely diced
• 3 cloves Garlic, minced
• 1 large Egg
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 24 pieces Rice Paper Wrappers
• 1/2 cup Coconut Oil

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1/2 cup finely diced carrot, 1/2 cup finely diced onion, 3 minced garlic cloves, 1 large egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix everything together thoroughly with your hands or a spoon until all ingredients are evenly distributed.
2. 2Lay one of the 24 rice paper wrappers flat on a clean, dry surface. Place about 1 to 2 tablespoons of the pork mixture near one edge of the wrapper, leaving some space on the sides.
3. 3Fold the left and right sides of the rice paper wrapper inward over the filling. Then, starting from the edge with the filling, roll the wrapper up tightly to form a cylinder, like a spring roll. Lightly moisten the final edge of the wrapper with a little water to help it seal.
4. 4Repeat steps 2 and 3 with the remaining rice paper wrappers and pork mixture until all the lumpia are formed.
5. 5Pour the 1/2 cup coconut oil into a large, heavy-bottomed skillet or wok. Heat the coconut oil over medium heat until it shimmers, approximately 350°F (175°C).
6. 6Carefully place 3-4 lumpia into the hot coconut oil, making sure not to overcrowd the pan. Fry the lumpia for about 3-4 minutes per side, turning them occasionally, until they are golden brown and crispy all over. The pork inside should be cooked through; it will no longer be pink.
7. 7Using a slotted spoon or tongs, remove the cooked lumpia from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the Lumpiang Shanghai immediately while they are hot and crispy.

Substitutions

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