Lumpiang Shanghai (Spring Rolls)

Ingredients

• 1 lb Ground Pork
• 1/2 cup Carrots
• 1/4 cup Onion
• 2 cloves Garlic
• 1 Egg
• 25 Lumpia Wrappers
• 2 cups Vegetable Oil
• 1/2 cup Sweet Chili Sauce

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1/2 cup chopped carrots, 1/4 cup finely chopped onion, and 2 minced garlic cloves. Add the 1 egg and mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Lay one lumpia wrapper flat on a clean surface. Place about 1 tablespoon of the pork mixture near one corner. Fold the wrapper over the filling, tuck in the sides, and then roll it up tightly towards the opposite corner. Lightly moisten the final edge with a tiny bit of water to seal the roll.
3. 3Repeat step 2 with the remaining lumpia wrappers and pork mixture until all the filling is used, creating approximately 25 spring rolls.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pan or a deep fryer. Heat the oil over medium heat until it reaches 350°F (175°C).
5. 5Carefully place 4-5 of the rolled lumpia into the hot oil, making sure not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until all sides are golden brown and crispy.
6. 6Using a slotted spoon or tongs, remove the fried lumpia from the oil and place them on a plate lined with paper towels to drain any excess oil. Allow them to drain for at least 1 minute.
7. 7Serve the hot, crispy Lumpiang Shanghai immediately with the 1/2 cup of peanut-free sweet chili sauce on the side for dipping.

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