Filipino Crispy Pork Lumpiang Shanghai (50 Rolls)

Finely mince the carrot and onions and chop the parsley. Keep the raw-pork board separate from ready-to-eat food.

Combine ground pork, carrot, onions, and parsley in a large bowl.

Mix in both eggs, pepper, salt, sesame oil, garlic powder, and crumbled bouillon. Do not taste the raw filling.

Place about 1 tablespoon of filling in a thin strip on each wrapper, fold the ends, roll tightly, and seal with a little water. Make 50 rolls.

Heat oil in a sturdy deep pan to 160–170°C. Keep water away from hot oil and avoid crowding the pan.

Fry in batches, turning for even color. Do not rely on browning alone: check that the pork center reaches at least 71°C in the first batch.

Drain on a wire rack. Do not use tongs that touched raw filling on cooked rolls without washing them.

Serve warm. Refrigerate leftovers within 2 hours at 4°C or colder, and reheat to 74°C in the center.