Instructions:
1. In a mixing bowl, combine the ground pork, minced onion, minced garlic, grated carrot, soy sauce, oyster sauce, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. Take a lumpia wrapper and place about 1 to 2 tablespoons of the pork mixture in the center of the wrapper.
3. Fold the bottom part of the wrapper over the filling, tucking it tightly. Fold the sides of the wrapper toward the center, and then roll it up tightly, resembling a cigar shape. Seal the edge with a little water to secure the lumpia.
4. Repeat the process until all the filling is used up or you have made the desired number of lumpiang Shanghai.
5. Heat cooking oil in a deep pan or pot for frying. Make sure there is enough oil to submerge the lumpia.
6. Once the oil is hot, carefully add the lumpia in batches, frying them until they turn golden brown and crispy. This usually takes about 3 to 5 minutes per batch.
Made this for Sunday football and it was a major hit! No leftovers!
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