Lumpia shanghai

Thin, crackly fried spring rolls packed with seasoned pork. Make a big batch and freeze half.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

2 lb Ground pork
50 Lumpia wrappers(thin spring roll wrappers in the Asian market freezer; thaw in the fridge. Walmart egg roll wrappers work but are thicker)
2 Carrots
1 Yellow onion
1 bunch Green onions
5 cloves Garlic
8 oz Water chestnuts(canned, Walmart international aisle; optional)
2 Eggs
12 oz Sweet chili sauce(for dipping; Walmart international aisle)
2 tbsp Soy sauce· most people have this
1 tsp Black pepper· most people have this
1 tsp Salt· most people have this
48 oz Vegetable oil(for frying)· most people have this

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How to cook it · about 75 minutes

Finely grate or mince the carrots, onion, garlic, green onions and drained water chestnuts. The finer they are, the tighter the rolls.
Mix them into the pork with 1 egg, the soy sauce, salt and pepper until well combined. Beat the other egg in a small bowl for sealing.
Peel apart the wrappers and keep them under a damp dish towel so they do not dry out. Lay one wrapper with a corner pointing at you and spread about 1 1/2 tbsp filling in a thin log across the bottom third.
Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Brush the top corner with egg to seal. Repeat. To freeze, lay the rolls on a sheet pan in the freezer, then bag them once hard.
Heat about 1 1/2 inches of oil in a heavy pot to 350F. Fry the rolls in batches of 6 to 8 for 4 to 5 minutes, turning, until deep golden and crisp. Frozen rolls go straight in and take 1 to 2 minutes longer.
Drain on a rack or paper towels, cut in half if you like, and serve hot with sweet chili sauce.

Amounts are on the list above — they change with the number of people; the steps do not.