Lumpia (Filipino Egg Rolls)

In the early 1980's, I received this recipe from 

a Filipino friend. These are not difficult to make 

and are definitely worth the effort.

  
Ingredients
2 teaspoons cooking oil
2 cloves garlic, minced
1 ½ pounds ground pork or turkey, cooked
1 16 ounce bag of shredded cabbage/coleslaw mix
½ pound bean sprouts
¾ cup thinly sliced celery
1 small onion, chopped
½ cup grated carrot
4 tablespoons chopped green onion (optional)
black pepper to taste
4 tablespoons soy sauce
2 packages egg roll wrappers

Method
Saute garlic in the oil. Add onion and saute for a few minutes. Add meat. Cook for 5 minutes. Add vegetables. Season with pepper to taste. Add soy sauce. Cook until the vegetables are half done. (The vegetables should be cooked, but still crisp when you bite into them.) Cool filling before handling. (Filling can be prepared the day before and refrigerated.) Place one egg roll wrapper with one corner facing you. (Like a diamond) Place 2 large tablespoons of filling in the center of the wrapper. Fold corner facing you snugly over filling. Fold over side corners snugly over filling. Moisten edges of remaining corner with fingers dipped in water. Fold roll over moistened edges to seal. Place seam side down on wax paper lined tray. Repeat this process until all of the filling is used. Fry the lumpia in hot oil, turning once, until lightly browned on both sides. Drain on paper towels. Serve with soy sauce and Sriracha. Makes 40

 Egg roll wrappers can be found in the 
refrigerated section of most grocery stores. 
(Sometimes, near the vegetables.)