Lumpiang Shanghai

• 8 oz ground pork or beef, or mix
• 1/4 medium onion, finely chopped
• 1/4 carrot, grated
• 1 Tbsp soy sauce
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/4 of 1 lb package of spring roll wrappers
• canola oil for frying
• sweet and sour sauce, for serving

In a large bowl, mix meat, onion, and carrot well with hands. Gradually blend in the soy sauce, black pepper, garlic powder, and salt until the ingredients are evenly distributed.

Lay out a few wrappers at a time on a flat surface, and place about 2 Tbsp of the filling in a line down the center of the wrapper. Make sure the filling isn't thicker than your thumb, or the meat won't cook all the way through. Wrap, moistening the last edge of the wrapper to seal.

Fry in 375 F oil, about 3 to 4 minutes.