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That these are the best spring rolls is no exaggeration. Whenever I serve these Lumpiang Shanghai, they're gone in seconds. True crunchy deliciousness in every bite. Serve with a sweet chili sauce!
Yield: 60-80 pieces depending on the size
Prep Time: 30 Minutes
Cooking Time: 30 Minutes
Total Time: 1 Hour
1 kilo / 2 pounds ground pork
8 garlic cloves, finely chopped
2 small Onions, minced
1 big or 2 medium size Carrots, finely chopped
5-6 tablespoons Soy sauce or to taste
1 Jicama (Singkamas) or a small tub of Water Chestnut, finely chopped (optional – but I do love the extra crunch and flavor either brings!!!)
Salt and Pepper, to taste
Oil for frying (enough to cover the rolls)
2 packs of paper thin Spring Roll wrappers (can be found in Asian stores), thawed
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 teezzzie
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