Lumpia shanghai, filipino spring roll, filipino egg roll

Ingredients

• 1 LB. ground pork
• 1 medium carrot, minced
• 1 small onion, minced
• 3 cloves garlic, minced (optional)
• 3 stalks green onion, chopped
• 1 egg, beaten
• salt and pepper to taste

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Preparation

• Mix all ingredients in a bowl. I fry a small pattie of the mixture just to test if it needs more salt or pepper. Peel off one spring roll wrapper and cover the rest with a towel to prevent it from drying out.
• Put one tablespoon or less of the mixture in the middle of the wrapper as shown in the photo. Shape it with your spoon so that it resembles a thin cigar.
• Brush some beaten eggs on both corners and fold across. Always brush the corner to be folded with the beaten eggs.
• Don't forget to seal the edges with beaten eggs. Fry in medium high heat until golden brown.

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