Ingredients
1 medium yellow onion, finely minced
1 large egg
1 tablespoon vegetable oil, plus more for frying (about 6 cups)
2 medium carrots, scrubbed or peeled, finely minced
3 garlic cloves, finely minced
1 pound ground pork
1/2 cup drained and finely chopped water chestnuts (from an 8-ounce can), or 1/2 cup peeled and finely diced jicama (optional)
2 teaspoons soy sauce
Kosher salt (such as Diamond Crystal)
Black pepper
15 to 20 frozen lumpia or spring roll wrappers (also labeled as spring roll pastry, not round rice paper rolls), thawed according to package directions
Sweet chili sauce, for serving
Directions
1
Place the onion in a fine-mesh strainer and press on it with the back of a spoon or a spatula to squeeze out most of the liquid. In a small bowl, beat the egg with 2 teaspoons of water to make an egg wash.
2
In a large pan, heat 1 tablespoon of the oil over medium. Add the onion and carrots. Cook, stirring frequently, until slightly softened, about 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the meat, and cook, stirring constantly and breaking up the meat, until just cooked through, about 6 minutes. Stir in the water chestnuts (if using) and soy sauce. Season with salt (about 1 1/2 teaspoons) and pepper (about 1 teaspoon). Remove from the heat, taste and adjust seasonings. Set aside to cool for 10 minutes.
3
Roll the lumpia: Line a large sheet pan with parchment paper. Place a wire rack on a second sheet pan. Have a small bowl of water and damp paper towels nearby to clean your hands as you roll. Peel off 1 wrapper and arrange it on a clean surface so it looks like a diamond. Keep the rest of the wrappers covered with a clean, damp kitchen towel or a couple of paper towels.
4
Place 2 tablespoons of filling on the wrapper, 3 inches up from the nearest corner. Shape the filling into a log: Lift the nearest corner over the filling and cover it, making sure it’s airtight. Fold in the left and right corners tightly like an envelope, tucking in the corners. Tightly roll the log away from you, stopping about 2 inches from the top, brush the exposed portion with the egg wash and roll to tightly seal in the shape of a cigar.
5
Place on the parchment-lined sheet pan, drape with a second clean, damp kitchen towel or additional paper towels, and continue until you use up all of the filling. Halfway through the rolling process, in a deep, heavy-bottomed pot, add enough oil to come 1½ inches up the sides and heat over medium until the temperature reaches 370 degrees.
6
Working in batches to avoid overcrowding, fry the lumpia 4 to 5 at a time, turning them a few times with tongs, until golden brown, about 5 minutes. Adjust the heat as needed to maintain the temperature. Transfer the fried lumpia to the wire rack, and continue with the remainder. Allow to cool for 5 minutes before serving with sweet chili sauce.
Notes
Place uncooked lumpia rolls on a parchment paper-lined sheet pan and transfer to the freezer, uncovered, overnight. The next day, transfer to a resealable plastic bag and freeze them for up to 3 months. Fry the lumpia from frozen, as directed in the recipe, until golden brown, adding an extra minute.