Lumpia Shanghai

INGREDIENTS

• 1 (11 to 12-ounce) package fresh or frozen lumpia or spring roll wrappers (not egg roll wrappers)
• 1 small yellow onion (about 4 ounces)
• 2 medium scallions
• 1 large carrot (about 4 ounces)
• 3 cloves garlic
• 1 large egg
• 3 to 4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds ground pork
• 2 cups canola oil, plus more, for shallow frying
• Dipping options: banana ketchup or sauce, sweet Thai chili sauce, or vinegar and soy dipping sauce

INSTRUCTIONS

1. If needed, thaw 1 package frozen lumpia or spring roll wrappers in the refrigerator until you can separate the sheets, about 3 hours.
2. Prepare the following, adding each to the same large bowl as you complete it: Finely chop 1 small yellow onion (about 3/4 cup) and 2 medium scallions (about 1/4 cup). Peel and grate 1 large carrot on the large holes of a box grater (about 3/4 cup). Grate 3 garlic cloves on the small holes of the box grater.
3. Separate 1 large egg and add the yolk to the bowl of vegetables and the white to a small bowl. Add 3 to 4 teaspoons kosher salt (use 3 teaspoons for coarse kosher salt) and 1/2 teaspoon black pepper, and stir to combine. Add 1 1/2 pounds ground pork and mix with your hands until very well combined.
4. Remove the wrappers from the package and place on a work surface or plate. Cover with a damp paper towel to keep from drying out. Line a large baking sheet with parchment paper or a silicone baking mat.
5. Place one wrapper on the work surface in a diamond shape (keep the remaining wrappers covered with the towel). Place 1 1/2 tablespoons of the filling 3 inches from the bottom corner and form into a 5-inch long log. Fold the bottom corner up and over the filling, pulling the wrapper taut over the filling. Fold the left and right sides over the filling so the points meet at the center and crease the sides so it now looks like an envelope. Roll from the bottom up into a tight log, stopping when you get close to the top and you have a small triangle left. Dip a finger into the egg white and use it to dampen the triangle, then finish rolling all the way up (the egg white will help “glue” the wrapper together).
6. Transfer the lumpia to the baking sheet seam-side down. Repeat with the remaining wrappers and filling (they can be touching on the baking sheet). If making ahead, you can freeze the filled lumpia at this point.
7. Heat 2 cups canola oil in a large skillet or frying pan over medium-high heat until 330 to 350ºF. (If you don’t have a thermometer, gently dip one end of a lumpia in the oil: If it sizzles up right away, the oil is ready.) Meanwhile, line a second baking sheet with a rack and top the rack with a paper towel.
8. Frying in batches of 7, add the lumpia to the hot oil and fry until the bottoms are deep golden brown, 2 1/2 to 3 minutes. Flip the lumpia and cook until the second side is deep golden brown and the filling is cooked through, 2 to 3 minutes more. Transfer the lumpia to the paper towels.
9. Repeat frying the remaining lumpia, adding more oil to the pan as needed between batches. Let the lumpia cool for about 5 minutes before serving. You can serve them whole or cut them in half to serve a crowd. Enjoy with banana sauce or ketchup, vinegar and soy sauce, Thai sweet chili sauce, or your favorite dipping sauce.