Lumpiang Shanghai (Spring Rolls)

Ingredients

• about 450 g Ground Pork
• 1/2 cup Carrot (Finely Diced)
• 1/4 cup Onion (Finely Diced)
• 2 cloves Garlic (Minced)
• 1 Egg
• 1/4 cup Breadcrumbs (Nut-Free)
• 1 tbsp Soy Sauce (Wheat-Free Tamari)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 24 Spring Roll Wrappers
• 2 cups Vegetable Oil (For Frying)

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

Instructions

1. 1In a large bowl, combine about 450 g ground pork, 1/2 cup finely diced carrot, 1/4 cup finely diced onion, 2 cloves minced garlic, 1 egg, 1/4 cup breadcrumbs, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Place one spring roll wrapper on a clean, dry, flat surface. Spoon about 2 tablespoons of the pork mixture onto the center of the wrapper.
3. 3Fold the two opposite sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to create a sealed spring roll.
4. 4Repeat steps 2 and 3 with the remaining wrappers and pork mixture until all filling is used.
5. 5Heat 2 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 175°C.
6. 6Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature of the pork should reach 74°C.
7. 7Using a slotted spoon or spider strainer, remove the cooked spring rolls from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the Lumpiang Shanghai hot with a nut-free sweet chili sauce on the side.

Substitutions

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