Lumpiang Shanghai (Spring Rolls)

Ingredients

• 1 lb Ground pork
• 1/2 cup Carrot (minced)
• 1/2 cup Onion (minced)
• 3 cloves Garlic (minced)
• 1 Egg
• 1 tbsp Tamari (gluten-free)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 20 Rice paper wrappers
• 2 cups Vegetable oil (for frying)

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1/2 cup minced carrot, 1/2 cup minced onion, 3 minced garlic cloves, 1 egg, 1 tbsp tamari, 1/2 tsp salt, and 1/4 tsp black pepper. Mix everything together with your hands or a spoon until just combined.
2. 2Prepare your rolling station: have a shallow dish of warm water, your bowl of filling, and the 20 rice paper wrappers ready. Place one rice paper wrapper flat on a clean, damp surface.
3. 3Dip the rice paper wrapper in the warm water for about 15-20 seconds, or until it becomes pliable but not overly soft. Lay it flat on your work surface.
4. 4Place about 2 tablespoons of the pork mixture near one edge of the softened rice paper wrapper. Fold the sides of the wrapper over the filling, then tightly roll it up from the filling edge to create a spring roll.
5. 5Repeat steps 3 and 4 with the remaining filling and rice paper wrappers until all the filling is used.
6. 6Pour the 2 cups of vegetable oil into a large, heavy-bottomed pan or wok. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of wrapper into it; it should sizzle immediately.
7. 7Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry the spring rolls for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides. The filling should be cooked through.
8. 8Remove the cooked 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 frying with the remaining spring rolls.
9. 9Serve the Lumpiang Shanghai hot with your preferred dipping sauce.

Substitutions

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