Lumpiang shanghai

Step 1: Squeeze the grated 1 carrot in a clean cloth to remove excess juice. Mix it with 1 ⅛ lb minced pork, 1 onion, 4 cloves garlic, 2 ⅞ oz water chestnuts, 3 spring onions, 1 egg, 1 tbsp soy sauce, ¾ tsp salt and ½ tsp black pepper until evenly combined.

Step 2: Fry a teaspoon of the mixture in a small pan for 2–3 minutes until cooked through, and taste it for seasoning. Never taste raw pork mince.

Step 3: Keep the 25 spring roll wrappers (lumpia wrappers) under a damp cloth. Lay one with a corner facing you and spread a thin line of filling (about 1 heaped tablespoon) along the bottom, about 1 cm thick.

Step 4: Fold the bottom corner over, roll once, fold in the sides and roll up tightly. Seal the tip with 2 tbsp water. Repeat, keeping finished rolls covered. You can chill them for up to a day, or freeze them raw for 2 months.

Step 5: Heat 4 ¼ cups vegetable oil for deep-frying in a deep, heavy pan, filled no more than a third full, to 170–350°F. Keep children and pets away.

Step 6: Fry 6–8 rolls at a time for 5–6 minutes, turning, until deep golden. A common mistake is oil that is too hot: the wrapper browns before the pork cooks. Cut one open: the filling should be firm, steaming and no longer pink, at least 160°F. Fry frozen rolls from frozen for 8–9 minutes at 325°F.

Step 7: Drain on a rack, cut each roll into 2 or 3 pieces and serve hot with 6 tbsp sweet chilli sauce or banana ketchup.