Lumpiang Shanghai

Ingredients :
1/2 k of ground lean pork
1 tbsp of finely minced garlic
1/2 tsp of finely grated ginger
1 onion, finely chopped
1-1/2 tbsp of finely chopped onion leaves
1/2 carrot, finely grated
1 tbsp of light soy sauce
1 tsp of salt
1/4 tsp of pepper
1/2 tsp of sesame seed oil
12-15 lumpia wrappers

Mix together all the ingredients, except the lumpia wrappers.
Place one tbsp. of pork filling at at the center of the wrapper. Take the side of the wrapper nearest you and roll toward the middle. When half-rolled, take the sides and fold them inward, then finish rolling away from you. Brush the edges with a little water to seal completely. Repeat until all the wrappers are filled.
Heat wok or skillet. Pour in the cooking oil. When the oil starts to smoke, carefully lower the lumpia one by one. Do not overcrowd the skillet. Cook only 4 to 5 pieces of rolls at a time. Roll them in oil to brown evenly. Remove once they turn golden brown. Drain on paper towels.
Cut each lumpia into 2-3 pieces. Serve with sweet and sour sauce.

For the sweet-sour sauce :
3 tbsp of vinegar (you may need more if using mild-strength vinegar)
6 tbsp of sugar
1 tsp of salt
1/2 tsp of chili sauce (Tabasco)
1 tbsp of tomato paste
1 tbsp of cornstarch
1 c. of water sesame seed oil

In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. Remove from heat. Add a few drops of sesame seed oil.