Lumpiang Shanghai — Crispy Ground Pork Spring Rolls

Ingredients

• 1 lb Ground Pork
• 1 Carrot, grated
• 3 scallions, minced
• 4 cloves garlic, minced
• 1 egg
• 2 tbsp soy sauce
• 1 tsp black pepper
• 20 lumpia or thin spring roll wrappers, thawed
• Neutral oil, for frying
• ½ cup sweet chili sauce or spiced vinegar, for dipping

Method

1. Mix the Ground Pork, Carrot, scallions, garlic, egg, soy sauce, and pepper until tacky. Fry a teaspoon of it to taste for seasoning — the only reliable test.
2. Lay a wrapper in a diamond, pipe or spoon a thin cigar of filling across the lower third, and roll tight as a cigarette, sealing the tip with water. Thin rolls cook through; fat ones don't.
3. Fry in 350°F (175°C) oil in batches, turning, until deep golden and the filling reaches 160°F (165°F for poultry), 4–5 minutes per batch.
4. Drain on a rack — never paper — so they stay glassy-crisp.
5. Snip in half with scissors, pile high, and serve with sweet chili sauce or spiced vinegar. Count your fingers afterward.