Crackly, golden outer shells give way to a juicy pork filling in this Filipino appetizer.

Ingreadients:

FOR THE ROLLS:

•  1 lb. ground pork
•  ½ cup finely chopped carrot
•  ½ cup finely chopped yellow onion
•  3 garlic cloves, finely chopped
•  1 tsp. fine salt, plus more for serving
•  ¼ tsp. freshly ground black pepper
•  One 14-oz. package 6-in. square spring roll wrappers
•  1 large egg, lightly beaten
•  Vegetable oil, for frying

FOR THE DIPPING SAUCE:

•  1 cup white vinegar
•  ¼ cup soy sauce
•  2 Tbsp. sugar
•  ¾ tsp. black peppercorns
•  2 garlic cloves, finely chopped
•  2 red bird’s eye chiles, stemmed and thinly sliced

Direction

1. Make the rolls: Line a baking sheet with parchment. In a medium bowl, use your hands to combine the pork, carrot, onion, garlic, salt, and black pepper. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of the pork mixture on the diamond’s bottom half. Lift the point nearest you and wrap it over the filling. Fold in the east and west corners toward the center, brush the north tip with beaten egg, and continue rolling into a tight cylinder. Transfer to the prepared baking sheet and repeat with the remaining wrappers and filling. (Save any leftover wrappers or filling for another use.)
2. Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
3. Line a baking sheet with paper towels. Into a large heavy pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350°F, fry the lumpia in batches, turning occasionally, until the wrappers are golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to the prepared baking sheet. Season with salt while hot and serve with the dipping sauce.