Lumpiang Shanghai (Crispy Pork Spring Rolls)

Method

1. 1

   Mix the pork, carrot, onion, garlic, egg and soy sauce into a smooth paste.

2. 2

   Lay out the wrappers and spoon a thin finger of filling near one edge of each.

3. 3

   Roll tightly into thin cigars, sealing the final edge with a dab of water.

   💡 Thin as a cigar — thick lumpia steam instead of crackling.

4. 4

   Heat the sunflower oil in a deep skillet to 170°C.

5. 5

   Fry in batches until deep gold, 4–5 minutes per batch, without crowding the pan.

   💡 Crowding the pan drops the oil temperature and the rolls turn greasy instead of crisp.

6. 6

   Serve hot with a sweet-chili or vinegar-garlic dip.