Lumpia (Shanghai version) Recipe

In a large bowl, combine ground pork, carrots, cabbage, onion, garlic, soy sauce, oyster sauce, black pepper, and salt. Mix well.

Place a lumpia wrapper on a clean surface and spoon about 2 tablespoons of the meat mixture onto the wrapper.

Roll the wrapper tightly, tucking in the sides as you go. Seal the edge with a bit of water.

Repeat with the remaining wrappers and filling.

Heat cooking oil in a deep pan over medium heat.

Fry lumpia in batches until golden brown and crispy, about 5 minutes per side.

Remove from the pan and drain on a paper towel-lined plate.

Serve hot with sweet and sour sauce or vinegar dipping sauce.