Lumpiang Shanghai (Filipino Spring Rolls) (Soy-Free)

Ingredients

• 1 lb Ground Pork
• 1/2 cup Carrot
• 1/2 cup Onion
• 3 cloves Garlic
• 1 Egg
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 30 Rice Paper Wrappers (Soy-Free)
• 2 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1/2 cup carrot, 1/2 cup onion, 3 cloves garlic, 1 egg, 1 tsp salt, and 1/2 tsp black pepper. Mix everything together thoroughly with your hands or a spoon until all ingredients are evenly distributed.
2. 2Lay one of the 30 rice paper wrappers flat on a clean, dry surface. Place a small amount of the pork mixture near one edge of the wrapper. Tightly roll the wrapper around the filling, tucking in the sides as you go. Moisten the remaining edge of the wrapper with a little water and press to seal the roll completely.
3. 3Repeat step 2 with the remaining rice paper wrappers and pork filling until all the spring rolls are made.
4. 4Pour the 2 cups vegetable oil into a large pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry the spring rolls for 4-6 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
6. 6Remove the fried spring rolls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat step 5 with the remaining spring rolls.
7. 7Serve the Lumpiang Shanghai hot with your preferred soy-free dipping sauce.

Substitutions

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