Lumpia Shanghai

In a large bowl, combine 500 g ground pork, 100 g finely chopped onion, 30 g chopped scallions, 100 g grated carrot, 3 minced garlic cloves, 15 ml soy sauce, 8 g salt and 2 g black pepper. Mix by hand or with a fork until evenly combined.

Fry about 1 tsp of the filling in a dry skillet, taste it, and adjust the salt if needed; this test helps you check the flavor before wrapping.

Lay out the 30 lumpia wrappers one at a time on a work surface, keeping the unused ones covered with a damp towel so they don't dry out. Place 1 tbsp of filling along the bottom edge of each wrapper, shaping it into a thin log no thicker than a finger.

Fold the bottom edge over the filling, tuck in the sides, and roll up as tightly as possible. Brush the open edge with 20 ml water and press to seal the seam well.

Using scissors, cut the long rolls into pieces about 7–8 cm long.

Pour 600 ml oil into a deep skillet or pot to a depth of about 5 cm and heat to 175–180 °C. Fry the lumpia in batches for 3–4 minutes, turning occasionally, until the wrapper is golden and crispy and the pork inside is fully cooked.

Remove the rolls with tongs and place them on a rack over a baking sheet to drain excess oil and keep the wrapper from getting soggy. Serve hot with 100 ml sweet chili sauce.