Cheesy Lumpiang Shanghai (Filipino Cheesy Egg Roll)

Steps

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1. 1
   Finely mince the onion and carrot using a food processor or by hand.
   ▶ ≈1:12
2. 2
   Place the ground pork in a mixing bowl and combine with the minced onion and carrot, stirring to blend.
   ▶ ≈2:05
3. 3
   Crack in the egg, add the Knorr Liquid Seasoning, salt, and ground black pepper. Mix thoroughly until all ingredients are well distributed.
   ▶ ≈4:05
4. 4
   Gradually add a small amount of cornstarch to the mixture, checking the consistency as you go, until it reaches the right thickness to prevent the wrapper from tearing when folding.
   ▶ ≈5:10
5. 5
   Spread a generous portion of the meat filling on a lumpia wrapper, place a piece of mozzarella cheese in the center, and ensure it is completely covered by the filling.
   ▶ ≈6:03
6. 6
   Fold in the two side edges, then roll the wrapper upward and seal into a cylinder shape.
   ▶ ≈8:12
7. 7
   Repeat the wrapping process until all the filling is used and all the lumpia rolls are completed.
   ▶ ≈9:34
8. 8
   Heat oil in a deep fryer to 320-335°F (about 160-168°C).
   ▶ ≈10:15
9. 9
   Carefully place the lumpia rolls into the hot oil, avoiding overcrowding. Rotate them occasionally while frying to ensure even cooking on all sides. Fry for approximately 7-8 minutes until golden brown.
   ▶ ≈10:30
10. 10
    Remove the fried lumpia rolls with a wire strainer or tongs and place on a plate lined with paper towels or a wire rack to drain excess oil. Allow to cool slightly before serving.
    ▶ ≈13:03