Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• 1 lb Ground pork
• 1/2 cup Carrot, finely chopped
• 1/2 cup Onion, finely chopped
• 3 cloves Garlic, minced
• 2 tablespoons Soy sauce
• 1/2 teaspoon Ground black pepper
• 1/4 teaspoon Salt
• 30-40 pieces Lumpia wrappers (egg-free)
• 2 tablespoons Water
• 2 cups Vegetable oil

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1/2 cup finely chopped carrot, 1/2 cup finely chopped onion, 3 cloves minced garlic, 2 tablespoons soy sauce, 1/2 teaspoon ground black pepper, and 1/4 teaspoon salt. 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. Place about 1 to 2 tablespoons of the pork mixture onto the lower third of the wrapper. Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling completely.
3. 3Lightly dampen the top edge of the rolled lumpia with 2 tablespoons of water. This will help seal the wrapper. Press gently to secure the seam.
4. 4Repeat steps 2 and 3 with the remaining lumpia wrappers and filling until all the lumpia are formed.
5. 5Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or wok. Heat the oil over medium heat until it reaches 350°F (175°C).
6. 6Carefully place 3-5 lumpia into the hot oil, making sure not to overcrowd the pot. Fry the lumpia for 3 to 4 minutes, turning them occasionally, until they are golden brown and crispy on all sides. The oil should be actively bubbling around the lumpia.
7. 7Using a slotted spoon or tongs, remove the fried lumpia from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat frying with the remaining lumpia.
8. 8Serve the Lumpiang Shanghai hot with your favorite dipping sauce.

Substitutions

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