Lumpia Spring Rolls

Grate the carrots using a fine grater and set aside.

Finely chop the onion, garlic, and red pepper into large pieces, then pulse in a food processor or use a mortar to create a coarse mixture.

In a large bowl, combine the minced chicken, grated carrot, coarse onion‑garlic‑pepper mixture, a pinch of chicken powder, 1 tbsp white pepper, and a dash of dark soy sauce; mix thoroughly until evenly distributed.

Cover the mixture and let it rest for 5 minutes to allow the flavors to meld.

Lay a spring roll skin on a clean, dry surface; place about 2 tablespoons of the filling near the bottom edge.

Fold the sides over the filling, then roll tightly toward the top edge, sealing the final edge with a light brush of egg white.

Heat a deep pan or wok filled with oil to 350°F (350°F).

Carefully lower a few rolls into the hot oil, ensuring they do not touch, and fry for 3–4 minutes, turning once, until the skins are golden brown and crisp.

Using a slotted spoon, remove the rolls and drain on paper towels to absorb excess oil.

Allow the rolls to rest for 2 minutes before serving.

Serve the Lumpia hot with a side of sweet chili sauce for dipping.