Lumpia Shanghai

Ingredients

• 500g ground pork
• 1/2 cup finely diced carrots
• 1/2 cup finely diced green onions
• 1/4 cup finely diced white onion
• 3 cloves garlic, minced
• 1 large egg, beaten
• 2 tbsp soy sauce
• 1 tsp oyster sauce
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp sesame oil
• 30 pieces lumpia wrappers (spring roll wrappers, 6-inch square)
• 1 egg white, lightly beaten (for sealing)
• 4 cups vegetable oil (for deep frying)
• 1/2 cup sweet chili sauce (for serving)

Instructions

1. In a large mixing bowl, combine the ground pork, diced carrots, green onions, white onion, and minced garlic. Mix together until the vegetables are evenly distributed throughout the meat.
2. Add the beaten egg, soy sauce, oyster sauce, black pepper, salt, and sesame oil to the pork mixture. Using clean hands or a spoon, mix thoroughly until all ingredients are fully incorporated. Do not overmix or the filling will become tough.
3. To test the seasoning, take a small spoonful of the filling and fry it in a small pan over medium heat until cooked through. Taste and adjust salt, pepper, or soy sauce as needed.
4. Lay one lumpia wrapper flat on a clean work surface with one corner pointing toward you like a diamond. Place 1 heaping tablespoon of the pork filling in a horizontal line about 2 inches from the bottom corner, shaping it into a log roughly 4 inches long and 3/4 inch thick.
5. Fold the bottom corner of the wrapper up and over the filling, tucking it snugly underneath. Fold the left and right corners inward toward the center, then roll the lumpia firmly upward, keeping the roll tight. Brush the top corner with egg white and press to seal completely. Repeat with remaining wrappers and filling.
6. Arrange the finished rolls on a baking sheet or plate in a single layer. At this point, rolls can be refrigerated for up to 24 hours or frozen in a single layer for up to 1 month.
7. Pour the vegetable oil into a deep skillet or wok and heat over medium-high heat until it reaches 350°F (175°C). To test without a thermometer, dip the tip of a wooden chopstick into the oil — steady small bubbles should form around it.
8. Working in batches of 6 to 8 rolls, carefully slide the lumpia into the hot oil. Fry for 3 to 4 minutes, turning occasionally with tongs, until the wrappers are deep golden brown and crispy on all sides. Do not overcrowd the pan, as this will lower the oil temperature and make the lumpia greasy.
9. Transfer the fried lumpia to a plate lined with paper towels to drain excess oil. Let them rest for 2 minutes before serving.
10. Arrange the lumpia Shanghai on a serving platter and serve immediately alongside sweet chili sauce or banana ketchup for dipping.