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Lumpiang Shanghai

Ingredients
1 carrot, finely grated
1 red onion, finely diced
5 cloves garlic, finely grated
2 eggs
500g (1.1 lbs) pork mince
3 tbsp flour
2 tbsp oyster sauce
salt and white pepper, to taste
1 packet spring roll wrappers
peanut oil, for frying
Chinkiang Vinegar, for dipping

Method
1. In a large bowl, thoroughly mix together the pork mince, grated carrot, diced onion, grated garlic, eggs, flour, oyster sauce, and a pinch of salt and white pepper according to taste.
2. Take a spring roll wrapper and place approximately 70-80g (2.5-2.8 oz) of the pork mixture at one end, positioned diagonally. Fold the sides towards the centre over the filling, then roll tightly. Use a small amount of flour-water slurry to seal the edges.
3. Heat the peanut oil in a deep fryer or a large, deep pan to a temperature of 175-180°C (347-356°F). Fry the spring rolls for 8-10 minutes, or until golden brown.
4. Serve hot with Chinkiang Vinegar as a dipping sauce.

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