Lumpiang Shanghai (thin, crispy pork spring rolls)

Time: 1 hr (about 45 min hands-on)30 pcsapprox. 370 kcal / serving (estimated)approx. 5 g protein / serving

A staple of every Filipino birthday and fiesta: pencil-thin pork rolls fried until crisp, served with sweet chilli sauce.

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Method

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Mix the minced pork thoroughly with the carrot, onion, garlic, egg, soy sauce, salt and pepper.
Lay out the wrappers one at a time and place 1 tbsp of filling in a thin, finger-wide line along the bottom edge.
Fold in the sides and roll up tightly; seal the edge of the wrapper with a little water.
Cut the long rolls in half or into thirds.
Heat the oil to 170 °C and fry the rolls in batches for 5-6 minutes until golden brown and the meat is cooked through.
Drain on paper towels and serve with sweet chilli sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Can be frozen before frying; also fries up crisp straight from frozen, just a bit longer.
In an air fryer, sprayed with oil, 200 °C for 12-14 minutes also gives a crisp result.