Lumpia

If you've never had lumpia, you are missing out.  It's like fried crack...

Ingredients

1 lb. ground pork

1 lb. ground beef

1 small can water chestnuts, finely diced

6 stalks green onions, chopped fine
3 T. soy sauce

1 tsp. black pepper

2 T. salt

1 egg
2 T. flour

1 (16 oz.) package spring roll wrappers (thawed out)

Oil for frying

Lay Choy Sweet and Sour Sauce or any Sweet Chili Sacue for dipping

Directions

1.  In a large bowl, combine all ingredients expect wrapper and oil.  Knead the meat in the bowl with your hands.
2.  Scramble the other egg in a small bowl as a paste for sealing the wrappers.
3.  Cut wrappers in half to make a triangle.  Roll the lumpia up like a small cigar. On a flat surface, place lumpia wrapper with the cut end closest to you.  Spread the mixture at the long end of the wrapper, fold the left and right side towards the middle, then roll it until it is at the end of the wrapper.  Seal it with the egg.  Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. 
4.  Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry in small batches.  Lumpia are cooked when they float and the wrapper is golden brown.