Crispy Lumpia Shanghai with Sweet & Sour Sauce

Name: Crispy Lumpia Shanghai with Sweet & Sour Sauce
Total time: 1 h
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb ground pork; 13 lumpia or spring roll wrappers, cut in half; 2 carrots, finely minced; 1 onion, finely minced; ½ can water chestnuts, finely chopped; 4 garlic cloves, minced; 1 egg, plus water to seal; 1½ tbsp soy sauce; 1 cup jasmine rice; 1 cucumber, sliced, for the side; oil for frying; 3 tbsp ketchup; 3 tbsp sugar; ¼ cup white vinegar; 1 tbsp cornstarch; 1 tsp sesame oil; ½ tsp black pepper; salt

DinnerFilipino60 minServes 4930 kcal32 g protein

Pencil-thin, shatteringly crisp Filipino spring rolls packed with seasoned pork, carrot and water chestnut, the first thing to vanish at any Filipino party. Served with a quick sweet and sour sauce and rice.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

1 lb ground pork
13 lumpia or spring roll wrappers, cut in half
2 carrots, finely minced
1 onion, finely minced
½ can water chestnuts, finely chopped
4 garlic cloves, minced
1 egg, plus water to seal
1½ tbsp soy sauce
1 cup jasmine rice
1 cucumber, sliced, for the side

From your pantry: oil for frying, 3 tbsp ketchup, 3 tbsp sugar, ¼ cup white vinegar, 1 tbsp cornstarch, 1 tsp sesame oil, ½ tsp black pepper, salt.

Instructions

Mix the pork, carrots, onion, water chestnuts, garlic, egg, soy sauce, sesame oil, pepper and ½ tsp salt until evenly combined.
Lay a half wrapper with a long edge toward you, spread a thin line of filling (about 1 tbsp) along it, fold in the sides and roll up tightly. Seal the end with a dab of water. Repeat to make about 26 rolls.
For the sauce, simmer the ketchup, sugar, vinegar and ½ cup water in a small pan, then stir in the cornstarch mixed with 1 tbsp water and cook until glossy, 1 minute. Start the rice.
Heat 1 inch of oil in a deep skillet to 350°F. Fry the lumpia in batches, turning, until deep golden and crisp, 4 to 5 minutes; the filling cooks through in that time. Drain on a rack.
Serve hot with the sauce and rice.

Tip: Roll them as thin as a cigar so the pork cooks through before the wrapper burns. Uncooked rolls freeze beautifully on a tray; fry them from frozen, adding 2 minutes.