Lumpiang Shanghai

Ingredients

• 500g minced pork
• 1 carrot, very finely diced
• 1 onion, very finely chopped
• 4 garlic cloves, minced
• 3 spring onions, finely sliced
• 1 egg
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp oyster sauce
• 30 spring roll wrappers, 16cm square
• 1 egg white for sealing
• 800ml neutral oil for deep frying
• 150ml sweet chilli sauce, to serve
• 1 tbsp rice vinegar, to serve

Before you cook

• Dice the carrot as finely as you possibly can, no bigger than a grain of rice.
• Finely chop the onion, garlic and spring onions.
• Mix the pork, carrot, onion, garlic, spring onions, egg, soy sauce, oyster sauce, salt and pepper with your hands until it is completely uniform.
• Chill the filling for 20 minutes so it firms up and rolls more neatly.
• Peel the wrappers apart and keep the stack under a damp cloth.
• Beat the egg white in a small bowl for sealing.
• Stir the rice vinegar into the sweet chilli sauce and pour it into a dipping bowl.

Steps

1. Lay a wrapper on the board as a diamond, with one corner facing you.
2. Spoon a heaped tablespoon of filling into a thin line across the lower third, leaving 2cm clear at each end.
3. Fold the near corner over the filling and roll once, pressing to squeeze out any air.
4. Fold both side corners in tightly, then keep rolling to a pencil-thin cylinder.
5. Brush the far corner with egg white and press it closed.
6. Repeat until all the filling is used, keeping the finished rolls on a tray without touching.
7. Heat the oil in a deep pan to 170C.
8. Lower in six rolls at a time and fry for 5 minutes, turning once, until they are golden and the pork is cooked through.
9. Lift the rolls onto a rack to drain and let the oil come back up to temperature before the next batch.
10. Cut each roll in half on a sharp diagonal and pile them on a platter with the dipping sauce.