My recipe for Filipino eggrolls (lumpia)

This is my recipe for one of my favorite Filipino foods and maybe you will love it too. Give it a try, it doesn't take long and I'm pretty sure you and your family will enjoy them.

Level of difficulty - 2 out of 5

Time to complete-30 minutes-1 hour or less (depending if you have help rolling!)

Makes 25-50 eggrolls (depending on your size of scoops).

Ingredients:

1 pound of ground pork (or beef)

1/2 cup coarsely grated celery

1/2 cup coarsely grated carrots

1/4 cup finely grated onions

1 package of eggroll wrappers (25-50/pack)

3 eggs

salt and pepper to taste

Combine all ingredients in a large mixing bowl and 2 eggs (leaving 1 egg for later). You can mix the ingredients by fork, but using your two hands is better so that the mixture is mixed well. Set aside and let the mixture marinade within itself. At this time, peel eggroll wrappers (try not to peel them too early as they dry out and are hard to roll and tear).

Spoon on one golf ball size scoop onto one wrapper about 3/4 of the way down. Form a line left to right about the size of an uncooked hotdog, leaving a 1 inch gap at both sides. Fold bottom portion of wrapper over mixture. Fold the 2 sides in and then slowly roll from bottom up until you have 1 inch at the top remaining. Remember the 1 egg we set aside? Break that egg into a bowl and beat. Using a barbecue brush or your fingers if you're so inclined brush the beaten egg mixture onto the remaining portion of the eggroll to seal. Finish rolling completely.

You have just made your first eggroll!! Deep fry eggrolls in vegetable oil until crispy or golden brown. Not too dark, they don't taste too good well done! Drain off excess oil and enjoy as an appetizer, with rice or ketchup!! Enjoy and hope you like it.