Lumpiang Shanghai, Crisp Filipino Pork Spring Rolls

What you need

• 500 g (1.1 lb) ground pork
• 1 carrot, finely grated
• 1 red onion, finely diced
• 3 cloves garlic, finely grated
• 2 eggs, divided
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp black pepper, ground
• 30 spring roll wrappers, 15 cm (6 in) square, thawed if frozen
• 750 ml (3 cups) vegetable oil, for frying
• sweet chili sauce, for dipping

Method

Restated from the original video

1. 1

   Put the pork, carrot, onion and garlic in a large bowl. Add 1 egg, the soy sauce, salt and pepper and mix by hand until evenly combined and slightly sticky.

2. 2

   Beat the second egg in a small bowl for sealing.

3. 3

   Separate the wrappers and keep them under a damp towel so they do not dry out.

4. 4

   Lay a wrapper with a corner pointing towards you. Spread a heaped tablespoon of filling into a thin log across the lower third, leaving the sides clear.

5. 5

   Fold the bottom corner over the filling, fold in both sides and roll up tightly into a slim cylinder. Brush the last corner with beaten egg and press to seal.

6. 6

   Repeat with the rest of the filling, keeping the finished rolls covered.

7. 7

   Heat the oil in a deep frying pan or wok to 175 °C (350 °F).

8. 8

   Fry the rolls in batches, turning, until deep golden and crisp and the pork inside is cooked through, 4-6 min.

9. 9

   Drain on a rack or paper towels. Cut in half on the diagonal if you like and serve hot with sweet chili sauce.

Imported from salu-salo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.