Lumpia Shanghai (Lumpiang Shanghai) — Crispy Filipino Pork Spring Rolls

• 500 gground pork (about 85% lean for juicy but not greasy rolls)
• 150 graw shrimp (peeled, deveined, and finely chopped)
• 1large egg
• 1carrot (about 80 g, finely grated)
• 1yellow onion (about 100 g, finely minced)
• 4 clovegarlic (finely minced)
• 3scallions (finely sliced)
• 30 mllight soy sauce
• 15 mloyster sauce
• 3 gfine sea salt
• 4 ggranulated sugar
• 1 tspground black pepper
• 12 gcornstarch
• 30lumpia wrappers (thin spring roll wrappers, about 8 inches square)
• 16 gall-purpose flour
• 30 mlwater
• 1 lneutral frying oil (for deep-frying; nutrition estimates about 70 ml absorbed)
• 120 mlbanana ketchup
• 120 mlspiced cane vinegar

Instructions

1. 1

   Make the filling by combining the ground pork, chopped shrimp, egg, carrot, onion, garlic, scallions, soy sauce, oyster sauce, salt, sugar, black pepper, and cornstarch in a large bowl. Mix with clean hands or a sturdy spoon for 2 minutes until the mixture becomes slightly sticky and cohesive, which helps the lumpia hold together.

2. 2

   Cook a teaspoon-sized piece of filling in a small skillet over medium heat for 2 minutes, then taste it to check the seasoning. The raw mixture should not be tasted directly, and the test piece should taste savory and well seasoned because the wrapper will soften the saltiness slightly.

3. 3

   Prepare the sealing paste by whisking the flour and water in a small bowl until smooth. Keep the lumpia wrappers covered with a slightly damp clean towel while you work, because thin wrappers dry quickly and crack when rolled.

4. 4

   Place 1 wrapper on the counter in a diamond shape and add 1 heaped tablespoon, about 28 g, of filling in a narrow log near the lower third. Fold the bottom corner over the filling, roll once tightly, fold in the side corners, then continue rolling into a slim cylinder and seal the final corner with the flour paste.

5. 5

   Repeat with the remaining wrappers and filling, placing finished rolls seam-side down on a tray. For the neatest shape, keep each roll about 10 cm long and 2 cm wide, and avoid overfilling because the center must cook through before the wrapper gets too dark.

6. 6

   Heat the oil in a heavy pot to 175°C and fry the lumpia in batches for 4 to 5 minutes, turning occasionally, until deep golden brown and fully cooked. Drain on a wire rack rather than paper towels so the wrappers stay crisp, and let the oil return to 175°C before adding the next batch.

7. 7

   Serve the Lumpia Shanghai hot with banana ketchup and spiced cane vinegar on the side. If serving for a party, keep the cooked rolls on a rack in a 95°C oven for up to 30 minutes so they remain crisp without overcooking.