Lumpia Shanghai with Rice

Ingredients

• 1 lb ground pork
• ½ cup carrots
• ½ cup onion
• 3 clove garlic
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 egg
• ½ tsp black pepper
• 25 lumpia wrappers
• 4 cup vegetable oil
• 2 cup jasmine rice
• ¾ cup sweet chili sauce (optional)

Steps

1. Finely mince carrots, onion, and garlic. In a large bowl, combine ground pork, minced carrots, onion, garlic, soy sauce, sesame oil, egg, and black pepper. Mix well until everything is evenly distributed.
2. Lay a lumpia wrapper on a clean surface with a corner pointing towards you. Place about 1-2 tablespoons of the pork mixture near the corner. Fold the corner over the filling, then fold in the sides. Roll tightly towards the opposite corner to form a log, sealing the end with a dab of water.
3. Heat vegetable oil in a deep pot or Dutch oven over medium heat to 350°F (175°C).
4. Carefully fry the lumpia in batches for 5-7 minutes, or until golden brown and cooked through. Ensure not to overcrowd the pot. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
5. While lumpia fries, cook jasmine rice according to package instructions.
6. Serve the hot lumpia with steamed jasmine rice and sweet chili sauce for dipping.