Lumpia Shanghai

Step 1

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.

Step 2

Add ground pork and cook, breaking it apart with a spoon, until no longer pink (about 5-7 minutes). Drain excess fat if needed.

Step 3

Stir in cabbage and carrots. Cook for 3-4 minutes until vegetables soften slightly. Add soy sauce, sesame oil, salt, and black pepper. Mix well and let cool to room temperature.

Step 4

Combine vinegar, soy sauce, minced garlic, brown sugar, and water in a small bowl. Stir until sugar dissolves. Set aside.

Step 5

Place one lumpia wrapper on a work surface in a diamond shape. Spoon 2 tbsp filling near the center-bottom edge.

Step 6

Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner and seal with water paste (2 tbsp water mixed with 1 tsp cornstarch).

Step 7

Repeat with remaining wrappers and filling until all lumpia are assembled.

Step 8

Heat 3 cups vegetable oil in a deep heavy-bottomed pot or wok to 350°F (175°C) using a deep-fry thermometer.

Step 9

Carefully lower 4-5 lumpia into hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Step 10

Repeat with remaining lumpia in batches. Serve hot with dipping sauce.