Back to 30 servings filling 1 pound ground pork, about 20% fat for a juicy filling; ground beef or chicken can be used 1 medium onion, finely minced 1 medium carrot, peeled and finely grated 3 cloves garlic, minced 3 green onions, finely chopped 0.5 cup water chestnuts, canned, finely chopped 2 tablespoons oyster sauce, or soy sauce 1 tablespoon soy sauce 1 teaspoon salt, adjust to taste 0.5 teaspoon ground black pepper 1 egg, beaten; for the filling wrapping 30 lumpia wrappers, thin spring roll wrappers, thawed 1 tablespoon all-purpose flour, mixed with 2 tablespoons water into a paste, for sealing frying 3 cups neutral oil, such as vegetable or canola, for frying serving sweet and sour sauce, for serving
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1 Step 1: Combine the pork, onion, carrot, garlic, green onions, water chestnuts, oyster sauce, soy sauce, salt, pepper and egg in a large bowl. Mix by hand until evenly combined.2 Step 2: Fry a small spoonful of the filling in a pan until cooked through, taste, and adjust the salt or pepper before rolling.3 Step 3: Thaw the wrappers and keep them under a damp towel so they do not dry out. Stir the flour and water into a smooth paste for sealing.4 Step 4: Place about 1 to 1 1/2 tablespoons of filling in a line across the lower third of a wrapper, leaving a half inch of border on each side.5 Step 5: Fold the bottom edge over the filling, fold in the sides, and roll into a tight log, about 3/4 inch thick and 5 inches long. Seal the top edge with the flour paste. Do not overfill, or the rolls will split.6 Step 6: Arrange the rolls in a single layer on a tray. Chill for about 30 minutes, or freeze until firm, then bag them for up to 2 months.7 Step 7: Heat about 2 inches of oil in a deep pan to 350 to 375°F (175 to 190°C). Test with a wooden spoon or thermometer; bubbles should form steadily around the handle.8 Step 8: Fry the rolls in batches of 5 or 6, turning occasionally, for 3 to 4 minutes until deep golden and crisp and the filling is cooked through. Frozen rolls take 1 to 2 minutes longer. Let the oil return to temperature between batches.9 Step 9: Remove the fried rolls with tongs or a slotted spoon and set them on a wire rack placed over a baking sheet to drain. Slice each roll into 3 pieces and serve hot alongside sweet and sour sauce.getsaucepan.com/r/00edce8e-468e-56ca-ae57-efd7f1d7fc57
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