Lumpia

• 1-2 boxes lumpia wrappers, separated
• 1 lb. ground pork
• 1 can water chestnuts, drained
• 1 can bamboo shoots, drained
• 1 can bean sprouts, drained
• 1 can mushrooms (or fresh mushrooms)
• 1 small bag frozen peas and carrots
• soy sauce to taste
• small bowl of water
• frying pan of hot vegetable oil

1. Put the ground pork (uncooked) in a very large mixing bowl. Using a food processor, cut up all of the listed vegetables, except frozen peas and carrots, into small bits.
2. Mix all of the chopped vegetables into the pork.
3. Add soy sauce to taste.
4. Last, add the peas and carrots.
5. Take one lumpia wrapper, which are very thin, and place mixture in a line about the thickness of your finger to one side of the wrapper, leaving about an inch on both sides to the edge of the wrapper.
6. The line of mixture should be not quite two finger lengths long.
7. Take the wrapper edge (left and right sides) of the pork line and fold it over to cover the end of the line.
8. Do this to both sides.
9. Now take the smallest side of the wrapper and cover the mixture tightly, rolling the mixture into the center of the wrapper all the way to the opposite edge.
10. Holes in the wrapper are ok.
11. Dip your finger tips into the bowl of water and gently rub them over the outer edge of the wrapper to seal the wrapper shut.
12. The lumpia should look like a very tall, skinny egg roll.
13. Twice as long and half as round. Roll all of the lumpia rolls before proceeding further.
14. Uncooked lumpia can be frozen and cooked later.

lumpia wrappers, ground pork, water chestnuts, bamboo shoots, bean sprouts, mushrooms, carrots, soy sauce, bowl of water, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7101 (may not work)