Lumpias

In a large bowl, sift the 2 cups of wheat flour. Add the salt to the flour and mix the dry ingredients well. Make a well in the center of the flour and pour in half a cup of water. Mix the ingredients with your hands. Knead the dough on a floured surface for about 8–10 minutes, or until it becomes soft and elastic. Form the dough into a ball and place it in the bowl. Cover with a damp cloth and let it rest for at least 30 minutes. This resting time allows the dough to develop its elasticity. After resting, divide the dough into small portions about the size of a walnut. On a floured surface, roll out each portion of dough into a thin rectangular sheet. In a pan, sauté the pork until it is cooked. Add the cabbage and carrot. Season with soy sauce, sesame oil, and salt and pepper to taste. Fill each sheet of dough with the mixture and roll it up tightly. Fry in hot oil until golden and crispy, cooking gently on both sides until the dough turns a light brown color. Mix all the sauce ingredients. In a saucepan, pour the rice vinegar (or, alternatively, white vinegar), sugar, one tablespoon of ketchup, and a pinch of salt and water. Mix well. Bring the sauce to a boil. Once well mixed, heat the saucepan until the sauce starts to boil. You can add a bit more ketchup if the sauce looks too pale and you want a deeper red color.