Lumpia Shanghai

Thin, crackly spring rolls stuffed with seasoned pork and carrot. A fixture at every Filipino party.

Ingredients

• 300 g pork mince
• 1 carrot, finely grated
• 1 onion, finely minced
• 2 garlic cloves, minced
• 1 egg
• 2 tbsp soy sauce
• ½ tsp black pepper
• 20 spring roll wrappers
• 500 ml oil for frying
• 4 tbsp sweet chilli sauce, to serve

Method

1. Mix the pork, carrot, onion, garlic, egg, soy sauce and pepper until well combined.
2. Place a spoonful of filling on a wrapper, roll it up tightly into a thin cigar and seal the edge with a little water.
3. Heat the oil in a deep pan to about 170°C. Fry the rolls in batches for 4 to 5 minutes until deep golden and cooked through. Take care with the hot oil.
4. Drain on paper towels and serve hot with sweet chilli sauce.