Lumpia

Ingredients:

For the Dipping Sauce

2/3 cup sukang maasim
1 tablespoon soy sauce
1 1/2 teaspoons pepper
1 teaspoon sugar
1 garlic clove, minced
pinch table salt

For the Lumpia

1/2 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
4 garlic cloves, peeled
1 (1/2 inch) piece ginger, peeled
1 large egg
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon pepper
1/4 teaspoon table salt
18-20 (8-inch) square lumpia wrappers or spring roll wrappers
1 1/2 quarts vegetable oil for frying

Getting it done:

For the Dipping Sauce

For the Lumpia

Process onion, carrot, celery, garlic, and ginger in food processor until finely chopped, scraping down sides of bowl as needed, about 20 seconds. Beat egg in small bowl until homogenous. Add 2 tablespoons beaten egg to food processor, reserving remainder. Add pork, soy sauce, pepper, and salt and process until combined, scraping down sides of bowl as needed, 10 to 15 seconds. Transfer mixture to large heavy-duty zipper-lock ba
Place 1 wrapper on counter so 1 corner points to edge of counter. Pipe 5 by 3/4-inch strip of filling parallel to counter, just below center of wrapper. Using pastry brush, apply light layer of egg wash onto upper 1 1/2 inches of top corner of wrapper, making sure to brush all the way to edges. Fold bottom corner of wrapper over filling and press gently along length of filling to remove air pockets. Fold side corners over to enclose filling snugly and gently roll to form tight cylinder. Transfer, egg-washed corner down, to rimmed baking sheet or large platter. (Do not stack.) Wipe any excess egg from counter and repeat with remaining wrappers and filling, filling two at a time if you feel comfortable with it. (Lumpia can be refrigerated in single layer airtight container for up to 24 hours. Alternatively, freeze in single layer and then stack in airtight container and freeze for up to 1 month. Do not thaw before frying.)
Heat oil in Dutch oven over medium heat to 350 degrees. Set wire rack in rimmed baking sheet. Line rack with paper towel. Using tongs, transfer 6 lumpia to oil and fry, adjusting burner, if necessary, to maintain oil temperature of 340 to 360 degrees, until lumpia aere golden brown, 5 to 7 minutes (frozen lumpia will take 1 to 2 minutes longer). Transfer to prepared rack. Repeat with remaining lumpia in 2 batches. Let cool for at elast 5 minutes before serving with dipping sauce.