Fun sized Pork Lumpia

Lumpia Shanghai
Filipino Crispy Pork Spring Rolls
Ingredients
* 1 lb ground pork
* 50g carrots, finely minced
* 50g celery, finely minced
* 50g onions, finely minced
* Lumpia wrappers
Seasoning Blend
* 1 Tbsp garlic powder
* ½ Tbsp black pepper
* 2 tsp kosher salt (or 1 tsp if using iodized salt)
Slurry (for sealing)
* 1 Tbsp cornstarch
* 1 Tbsp water

Instructions
1. Prepare the vegetables:Using a food processor, finely mince the carrots, celery, and onions. Be careful not to over-process—avoid extracting too much moisture from the veggies.
2. Mix the filling:In a bowl, combine the ground pork, minced vegetables, and the seasoning blend. Gently mix until just combined—do not overmix to keep the texture light and juicy.
3. Wrap the lumpia:Place about 1½ - 2 tablespoons of the filling near the edge of a lumpia wrapper. Roll tightly, folding in the sides as you go. Use the cornstarch slurry to seal the edge. Once wrapped, slice into 3 equal pieces for bite-sized portions.
4. Fry:Heat oil to 350°F (175°C). Deep-fry the lumpia in batches for 4–5 minutes, or until golden brown and crispy. Do not overcrowd the pan to ensure even frying.
5. Serve:Drain on a paper towel-lined plate or wire rack. Serve hot with your favorite dipping sauce—banana ketchup, sweet chili sauce, or spiced vinegar.