Lumpia Shanghai are smaller, thin, crunchy fried spring rolls popular in the Philippines. They are typically filled with seasoned ground meat and finely diced vegetables, served with a sweet and sour dipping sauce.

Prep Time	Cook Time	Serves
40 minutes	15 minutes	Approx. 30 rolls

Part A: Ingredients

• Filling: 1 lb Ground Pork (or beef), 1/2 cup Carrot (finely minced), 1/2 cup Water Chestnuts (finely minced, optional), 1/4 cup Onion (minced), 1 large Egg, 2 Tbsp Soy Sauce, 1 tsp Garlic Powder, 1/2 tsp Sesame Oil, Salt and Pepper.
• Wrappers: 30-40 Lumpia Wrappers (or thin spring roll wrappers).
• Frying: Oil for deep frying.
• Serve: Sweet and Sour Dipping Sauce (bottled or homemade).

Part B: Instructions

Step 1: Prepare the Filling

1. In a large bowl, combine the ground pork, minced carrot, water chestnuts, minced onion, egg, soy sauce, garlic powder, sesame oil, salt, and pepper.
2. Mix the filling vigorously with your hands until the mixture is uniform and slightly sticky (this helps the filling hold together).

Step 2: Roll the Lumpia

1. Lay a single Lumpia wrapper flat on a clean surface with a corner pointing toward you (diamond shape).
2. Place one tablespoon of filling horizontally near the corner closest to you.
3. Fold the bottom corner up and over the filling. Fold the left and right corners inward toward the center.
4. Roll the package up tightly and neatly toward the far corner. Seal the final edge by brushing it with water or a little beaten egg.

Step 3: Fry

1. Heat about 2 inches of oil in a pot or deep fryer to $325^{\circ} \text{F}$ ($160^{\circ} \text{C}$).
2. Fry the Lumpia in batches (do not overcrowd the pot) for 5–7 minutes, turning occasionally, until they are golden brown and crisp, and the pork filling is cooked through.
3. Remove the Lumpia and drain them vertically (standing on the cut edge) on paper towels to allow excess oil to drain out.

Step 4: Serve

• Serve the Lumpia Shanghai immediately while hot and crispy, alongside a bowl of sweet and sour dipping sauce.