Lumpia (Filipino Egg Roll)

Lumpia is a staple at Filipino parties and gatherings.  It can be used as an appetizer or as part of the main meal. As with a lot of Filipino recipes, there's usually no measurements. You just get to know, with practice, but for the purpose of a basis to start with, I weighed the ingredients. I used 6 ounces of shrimp, 12 ounces of lean ground pork, and 3 ounces of pork back fat. The garlic, carrots, celery and onions, I used what's pictured. As for the oyster sauce, soy sauce, salt and pepper you will have to suit it to your taste and experiment. Like I said it just comes with practice.

Ingredients 

• lean ground pork
• shrimp
• pork back fat
• garlic
• carrots
• celery
• onions
• oyster sauce
• salt & pepper

Ingredients	Dice the garlic, carrots, celery, onion in a food processor
Add the pork back fat and run the processor again. I'm adding the pork back fat to give it a little fat since I'm using lean ground pork	Add the shrimp and run the processor
In a bowl, put the ground pork and add salt and pepper	Add soy sauce and oyster sauce
Add the mixture from the food processor	Mix until it is all combined together
This is the wrapper that I'll be using	Take a sheet of the wrapper and lay on a flat surface
Put 2 to 3 spoons of the meat mixture on the wrapper	Fold the wrapper over the meat
Flatten the wrapper on both sides of the meat	Roll the meat over onto the wrapper
Fold both sides over on top of the meat	Roll the meat over again
I cut a couple of inches of the wrapper off so that the wrapping on the meat won't be too thick	Roll the wrapper over and seal with egg wash
In a pan, heat up oil and place a few pieces of lumpia at a time into the oil	Flip the lumpia over when the bottom has turned golden brown
When both sides golden brown, removed and drain oil. Place on paper towel to absorb the oil	When both sides golden brown, removed and drain oil. Place on paper towel to absorb the oil