Cheesy Lumpiang Shanghai

In a large mixing bowl, combine the ground pork, shredded carrots, banana ketchup, soy sauce, sugar and pepper. Mix well until all the ingredients are uniformly distributed.

Fold the Emborg 3 Cheese Bake into the pork mixture.

Place a tablespoon of the pork and cheese filling onto the bottom edge of a lumpia wrapper.

Mix together cornflour and water and brush the edges of the wrapper with the cornflour mixture. Fold the sides towards the centre and roll tightly into a cigar shape. Repeat the process with the remaining wrappers and filling.

In a 20 cm frying pan, heat the oil to 170 ℃.

Carefully place the lumpias in the hot oil and shallow fry for about 1.5 minutes per side or until they are golden brown and the filling is fully cooked. Use a slotted spoon to remove the lumpias from the oil and place them on a plate lined with kitchen napkins or wire racks to drain off the excess oil.

Serve the Lumpiang Shanghai hot and crispy. Enjoy as is or with your favourite sauce as a dip.