Lumpia / Lumpias

• 12 lb ground beef
• 12 lb ground lean pork
• 2 tablespoons low sodium soy sauce
• 12 small onion, finely diced
• 13 cup water chestnut, chopped
• 13 cup cabbage, shredded
• 12 small carrot, shredded
• 2 teaspoons black pepper
• 1 tablespoon garlic powder
• canola oil (to 3/4-inch depth in skillet)
• 12 frozen spring roll wrappers (8-inch across, extra thin. *Not* egg roll wrappers)

1. Begin thawing the frozen spring roll wrappers 30 minutes before using.
2. When thawed, cover the stack with a moist towel so they don't dry out.
3. I keep a spray bottle of pure water on hand to spritz it periodically.
4. Spring rolls are very fragile, so handle carefully.
5. Combine meat, carrot, onion, water chestnuts and cabbage in a large bowl and mix well.
6. Add soy sauce, pepper and garlic, and mix thoroughly again.
7. Over medium heat, cook this mixture, breaking up meat as it browns, for about 10-12 minutes or until cooked through.
8. Drain.
9. Gently peel one wrapper from the stack (recover with damp cloth) and place it on a flat surface with one of the corners pointing toward you.
10. Place a loosely-packed 1/4 cup of the meat filling in a horizontal line across the wrapper leaving about 2 inches of wrapper on the left and right ends of the filling.
11. Roll the corner nearest you up over the filling, very gently tucking the tip of that corner under the meat.
12. Roll as tightly as possible about halfway up.
13. Then tuck in the left and right corners (these will be the lumpia ends) and continue rolling the lumpia as tightly as possible, but gently, away from you until it's a complete cylinder.
14. Moisten the last corner furthest from you (a squirt bottle comes in handy here) to seal the wrapper, and then place it on a plate until cooking.
15. You can also just dip your fingers in water and seal that way as well.
16. Continue rolling all lumpias in this fashion until the meat mixture is finished.
17. Heat oil to about 350F.
18. Turning once halfway through cooking, fry no more than 3 lumpia at a time, or the temperature change will be too drastic to cook them properly.
19. Too low and they'll become too greasy; too high and they'll burn....as demonstrated rather skillfully in my photographs.
20. *lol*.
21. Total fry time is entirely dependent on the color you want your lumpias to have.
22. Since the filling is actually already cooked, you don't need to worry about under-cooking!
23. It's almost idiot-proof, unless you're me and believe, despite all evidence to the contrary, that you CAN multitask.
24. I like a medium-dark golden color which was achieved (after a bit of trial and error) after about 2 minutes per side.
25. Drain on paper towels and serve with dipping sauce.

ground beef, ground lean pork, soy sauce, onion, water, cabbage, carrot, black pepper, garlic, canola oil, roll wrappers

Taken from www.food.com/recipe/lumpia-lumpias-357523 (may not work)