Lumpia Shanghai

Instructions

1. Prepare the filling
   In a large bowl, combine the ground pork, carrots, onion, green onions, and garlic. Mix thoroughly to distribute all ingredients evenly.
2. Season the mixture
   Add soy sauce, oyster sauce, black pepper, salt, and beaten egg to the pork mixture. Mix well until all seasonings are incorporated. Let the mixture sit for 10 minutes to allow flavors to meld.
3. Wrap the lumpia
   Place a lumpia wrapper on a clean, flat surface with one corner pointing toward you. Spoon about 1 tablespoon of the filling near the corner closest to you, shaping it into a thin line about 3-4 inches long. Fold the corner over the filling, then fold in the sides and roll tightly toward the opposite corner. Seal the edge with egg white. Repeat with remaining wrappers and filling.
4. Prepare for frying
   Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Test the oil temperature by dropping a small piece of wrapper into the oil - it should bubble immediately and float to the surface.
5. Fry the lumpia
   Carefully place 4-5 lumpia rolls into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy, turning occasionally to ensure even cooking. Remove with a slotted spoon and drain on paper towels.
6. Serve
   Allow lumpia to cool slightly, then cut each roll diagonally into 2-3 pieces if desired. Arrange on a serving platter with sweet chili sauce on the side for dipping. Serve immediately while still hot and crispy.