Mix all the ingredients, except the wrappers, to make the filling. To determine if the seasoning is just right, take a small amount of the filling, form into a small patty or ball and fry. Taste and make the necessary adjustments, if needed.
Heat two to three cups of cooking oil in a wok or frying pan until it emits fine wisps of smoke. The exact amount depends on the size of your pan but, as a guide, the oil should be at least two inches deep.
Fry the spring rolls, a few at a time to avoid overcrowding and temperature drop, rolling them in the hot oil until golden brown. Scoop out and drain. Placing them vertically on a strainer is a good trick to force excess oil to drip out.
Cut the fried spring rolls in halves or thirds. Serve at once with sweet-sour sauce or sweet-chili sauce.
Pork Spring Rolls (Lumpiang Shanghai) printed from https://casaveneracion.com/pork-spring-rolls/ for personal use only. Not for republication nor distribution.