Lumpia shanghai, filipino spring roll, filipino egg roll

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.