Filipino Lumpia

• 6 dozen lumpia skins
• 1 lb ground chuck
• 12 lb ground pork
• 13 cup finely chopped onion
• 13 cup finely chopped green bell pepper
• 13 cup finely chopped carrot
• 1 quart oil (for frying)

1. In a medium bowel, blend together the ground chuck and pork, onion, green pepper and carrot.
2. Place about 2 Tsp of the meat mixture along the center of the wrapper.
3. The filling should be no bigger round than your thumb or the wrapper will burn before the meat is cooked.
4. Fold one edge of the wrapper over to the other.
5. Fold the outer edge in slightly, then continue to roll into a cylinder.
6. Wet your finger and wet the edge to seal.
7. Repeat with the remaining wrappers, and filling, keeping finished lumpia covered to prevent drying.
8. Heat oil in a 9" skillet at medium to medium high heat untiloil is 365 to 375 degrees F.
9. Fry 3-4 limpia at a time.
10. It should only take 2-3 minutes on each side.
11. The lumpia will be nicely browned when done.
12. Drain on paper towels.
13. You can cut each lumpia into thirds for a party, if you like.

lumpia skins, ground chuck, ground pork, onion, green bell pepper, carrot, oil

Taken from www.food.com/recipe/filipino-lumpia-78341 (may not work)