Lumpiang Shanghai (Filipino Pork Spring Rolls)

Method

1. Grate the carrot finely and squeeze out the juice with your hands; chop the onion and garlic very finely and slice the spring onions. Put the pork, vegetables, egg, soy sauce, salt and pepper in a large bowl and mix with your hand for 2 min, until the filling turns sticky and holds together. It contains raw pork, so don't taste it.

   Add in this stepMinced pork 240 gCarrot, finely grated 50 gOnion, finely chopped 60 gGarlic cloves, minced 2Spring onions, sliced 1Egg, beaten 1Soy sauce 2 tspSalt ½ tspBlack pepper ¼ tsp

2. Peel the wrappers apart one at a time, carefully, and keep them under a damp tea towel. They dry out and crack fast in the air, so only take out what you are working with.

3. Lay a wrapper like a diamond and spread about 1.5 tbsp of filling into a finger-thick line 3 cm above the bottom corner. Fold the corner over and roll once, tightly, fold in the sides, then keep rolling firmly to the end so no air is trapped. Dab the last corner with water to seal and set it seam side down. Keep them slim, about 1.5 cm across, so the filling cooks through.

   Add in this stepSpring roll wrappers (lumpia wrappers), about 20 cm square, thawed 12Water, for sealing 1 tbsp

4. Pour oil 3 cm deep into a deep 20 cm pan (never more than a third of its height) and heat over medium-high heat for 6 min, to 170°C. Without a thermometer: a wooden chopstick dipped in should give a steady stream of small bubbles. Turn the handle inwards and keep a lid close by. Water makes oil spit, so dry your hands and the rolls first.

   Add in this stepOil for frying 500 ml

   medium-high heat

5. Slide the rolls in gently, away from you, 5 or 6 at a time, in 2 batches; fry each batch for 5 min over medium heat, rolling them around. Adjust the heat to keep the oil at 165 to 175°C. When they are deep golden all over and the bubbles around them become small and slow, lift them out and stand them upright on a rack to drain.

   medium heat

6. Cut the first roll open: there should be no pink and the juices should run clear (at least 71°C inside). Cut the rolls diagonally into 2 or 3 pieces and serve straight away with sweet chilli sauce.

   Add in this stepSweet chilli sauce 4 tbsp