For the Lumpia rolls I use Menlo wrappers found in the frozen section of asian markets, If not available egg roll wrappers may be used.
Allow a few hours for the filling flavors to meld together.
1 Pkg Menlo wrappers, defrosted
1 egg for brushing the wrappers to seal
1 lb ground pork
4 cloves garlic, minced
1/4 cup minced onion
1/4 cup finely minced celery
1 tbs finely minced ginger
2 green onions minced
2 cups bean sprouts
1/2 tsp salt
1/2 tsp pepper
1 tbs soy sauce
10″ skillet for frying
enough oil for it to come up 1″
before you begin, have a cookie sheet lined with parchment paper ready, also have the egg and pastry brush at hand.
for the menlo wrappers I cut them in half and re freeze one half. With the other half, I lay it out length wise and place approximately 2 tbs filling along the long side close to you and brush other side with egg and roll up tightly and set aside on parchemnt lined cookie sheet until all are complete.
For the filling, mix all ingredients together and let sit in the fridge covered for about 3 hours.
When ready to make, heat the skillet to medium high heat, and fry the lumpia in one long piece until golden brown, I usually do 3 at a time, do not crowd the pan. place on brown paper sack to saok up oil, transfer to cutting board, slice in half and serve.
I like to serve with Banana sauce or sweet chili sauce available in the asian section of your grocery store. Enjoy