Lumpiang Shanghai

Method

1. If using frozen spring roll wrappers, first thaw them to room temperature.
2. Mix the beef, carrot, capsicum, onion, pepper, soy sauce, sugar, apple and egg in a large bowl until well combined.
3. Working with one wrapper at a time, use a fork to place a 2.5 cm blob of the filling on the wrapper, then roll it up tightly and seal the ends with the egg white. Repeat with more wrappers to use up the remaining filling. Cut all the rolls into two.
4. Heat the oil to 190°C. If you don’t have a deep-fryer, test the oil temperature with 1 spring roll first. If the oil sizzles when the roll is placed in, it is hot enough.
5. Cook the rolls in batches for about 3 minutes, or until golden. (Don’t fry too many at a time, otherwise the oil temperature will drop.) Remove the rolls from the oil and keep warm in a container lined with paper towels.
6. Serve hot, with sweet chilli sauce.