Lumpia (Filipino Egg Roll)

• package lumpia skins (or egg roll wrappers)↗1 package

  20 count

• ground beef↗1⁄2 lb
• ground pork↗1⁄2 lb
• green onion↗1 cup

  minced

• carrot↗1 cup

  minced

• celery↗1 cup

  minced (same as above)

• egg↗1

  beaten

• soy sauce↗4 tablespoons
• ground pepper↗1⁄2 teaspoon
• Seal wrappers with with following mixture
• flour↗1⁄4 cup
• water↗1⁄4 cup

Step-by-step instructions

1. 1

   Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.

2. 2

   Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.

3. 3

   Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.

4. 4

   Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.

5. 5

   After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.

6. 6

   Serve with sweet and sour sauce.

7. 7

   Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.