Spring Rolls (Lumpiang Shanghai)

I used to order Lumpiang Shanghai whenever I am new to a restaurant, together with the other viands we order, just to make sure that if I happen to dislike the other ordered food there will always be my comfort favorite dish.

Even the husband came to like this too, that is why I make sure to have a batch ready to be fry in our fridge.

The recipe is as follows...

Ingredients:

• 1/4 kilo ground pork
  
• 1 medium sized carrot
• 2 medium onions
• 3 stems kintsay (Chinese celery)

**note that the above ingredients are grind all together, when I buy the pork I ask the butcher to have my other ingredients be ground together with the pork. For consistency and less chopping**

• 2 medium eggs
• 1/2 tsp salt
• pinch of pepper

for wrapping and cooking

• lumpia wrappers
• cooking oil for frying

Procedure:

• Combine all the ingredients for the filling.
  
• After it has been well mixed, wrap in lumpia wrapper in long thin shape.
  
• You can store it in plastic containers and put in your freezer.
• Deep fry in hot cooking oil until golden brown, drain in paper towel.
• You may also cut it in shorter length about 3 inches before serving
• Serve hot with sweet chili sauce (available in groceries, bottled)