Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• 1 pound Ground pork
• 1/2 cup Minced carrots
• 1/4 cup Minced onion
• 2 cloves Minced garlic
• 1 large Egg
• 1/4 cup Breadcrumbs (ensure nut-free)
• 2 tablespoons Soy sauce
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 50 sheets Spring roll wrappers
• 2 cups Vegetable oil

Instructions

1. 1In a large bowl, combine ground pork, minced carrots, minced onion, minced garlic, egg, breadcrumbs, soy sauce, salt, and black pepper. Mix well to combine.
2. 2Place a spring roll wrapper on a flat surface. Place a small amount of the pork mixture near the bottom edge of the wrapper.
3. 3Fold the bottom edge over the filling, then fold in the sides. Roll tightly to form a spring roll.
4. 4Repeat with the remaining wrappers and filling.
5. 5Heat vegetable oil in a pan or deep fryer to 350°F (175°C).
6. 6Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side.
7. 7Remove from the pan and drain on paper towels. Serve hot with sweet chili sauce (optional).

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