Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• about 225 g Ground Pork
• 30 pieces Lumpia Wrappers (Spring Roll Wrappers)
• 1/4 cup Carrots, finely chopped
• 1/4 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 piece Egg
• 1 tbsp Soy Sauce
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 cup Vegetable Oil

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

Instructions

1. 1In a medium bowl, combine the about 225 g ground pork, 1/4 cup finely chopped carrots, 1/4 cup finely chopped onion, 2 minced cloves garlic, 1 piece egg, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp pepper. Mix everything together thoroughly with your hands or a spoon until all ingredients are evenly distributed.
2. 2Lay one lumpia wrapper flat on a clean surface with one corner pointing towards you. Place about 1 tablespoon of the pork mixture near the corner closest to you. Fold the wrapper tightly over the filling, then fold in the two side corners. Continue rolling tightly away from you to form a small log. Lightly dampen the top corner with a tiny bit of water and press to seal the edge.
3. 3Repeat step 2 with the remaining lumpia wrappers and filling until all have been rolled.
4. 4Pour the 1 cup of vegetable oil into a large skillet or wok. Heat the oil over medium-high heat until it reaches 175°C.
5. 5Carefully place 3-4 of the rolled lumpia into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until the lumpia wrappers are golden brown and crispy all over. The internal temperature of the pork should reach 71°C.
6. 6Using 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.
7. 7Serve the Lumpiang Shanghai immediately with your preferred dipping sauce, such as sweet chili sauce or vinegar.

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