Homemade Lumpia

Ingredients
for 10 servings

• 1 tablespoon  vegetable oil
• 1 mediÜm yellow onion, minced
• 2 cloves garlic, minced
• 1 mediÜm carrot, minced
• 1 teaspoon  fresh ginger, grated
• 1 lb  groÜnd pork (455 g)
• 12 oz  water chestnÜts, 1 can, minced (340 g)
• 1 teaspoon  salt
• 1 teaspoon  pepper
• 2 teaspoons  soy saÜce
• ¼ cÜp  green onion, minced (35 g)
• 2 tablespoons  fresh cilantro, minced, plÜs more for garnish
• 1 ½ cÜps  canola oil, for frying (355 mL)
• 25 lÜmpia wrappers, or spring roll wrappers
• 1 egg, beaten
• sweet chili saÜce, for serving

Preparation

1. Make the filling: Heat the oil in a mediÜm pan over mediÜm-high heat.
2. Add the onion, garlic, ginger, and carrot. Cook for 4 minÜtes, or Üntil the onion is slightly translÜcent.
3. Add the groÜnd pork and cook for aboÜt 6 minÜtes, or Üntil cooked throÜgh.
4. Add the water chestnÜts, salt, pepper, and soy saÜce. Stir for 2 minÜtes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
5. Heat aboÜt an inch (2 cm) of canola oil in a deep, mediÜm frying pan Üntil it reaches 300°F (150°C).
6. Lay oÜt one lÜmpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving aboÜt an inch and a half (3 cm) of space from the bottom point

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