Traditional Filipino Lumpia Shanghai

Ingredients

• 1 lb Ground pork
• 0.5 cup Carrots, finely minced
• 0.5 cup Yellow onion, finely minced
• 4 cloves Garlic, minced
• 0.25 cup Green onions, thinly sliced
• 1 large Egg, beaten
• 1 tablespoon Soy sauce
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 30 sheets Lumpia wrappers (spring roll pastry)
• 2 cups Vegetable oil for frying
• 2 tablespoons Water or egg white for sealing

Instructions

1. 1

   In a large mixing bowl, combine the ground pork, carrots, onion, garlic, and green onions.

2. 2

   Add the beaten egg, soy sauce, salt, and black pepper to the meat mixture and mix thoroughly until well combined.

3. 3

   Lay a lumpia wrapper flat on a clean surface and place about 1 to 2 tablespoons of the filling near the bottom edge.

4. 4

   Roll the wrapper tightly halfway, fold in the left and right sides, and continue rolling to the top.

5. 5

   Seal the top edge of the wrapper with a small dab of water or egg white to ensure it stays closed during frying.

6. 6

   Repeat the process until all the filling and wrappers are used; you may cut long rolls into smaller pieces if desired.

7. 7

   Heat the vegetable oil in a deep pan over medium heat until it reaches approximately 350 degrees Fahrenheit.

8. 8

   Fry the lumpia in batches for 3 to 5 minutes or until they turn golden brown and crispy, then drain on paper towels.