Mom's Lumpia Recipe

Thanks for the comments about Peri!

Ingredients:
5 lbs fresh ground pork (alternately use 4 lbs ground pork and 1 lb minced shrimp)
6 stalks celery-finely chopped
4 medium carrots-grated or finely chopped
16 oz can of whole water chestnuts-grated or finely chopped
1/2 large onion-finely chopped
1/2 cup soy sauce
1 tbsp salt
1 tbsp pepper
4 eggs

4 pkgs of spring roll wrappers (30 wrappers per package)

Directions
1. Mix all ingredients (except the spring roll wrappers) together in a large container, including two beaten eggs.
2. Beat the other two eggs in a separate bowl. This will be used to seal the lumpia.
3. Separate the wrappers, being careful not to rip them.
4. Place 2-3 heaping tablespoons of the filling on one edge of a wrapper.
5. Roll it up fairly tightly, distributing the filling along the length. The roll should be the thickness of a cigar.
6. Dab a bit of the egg on the edge to seal it.
7. Cut in half using scissors.

Yields ~ 240 lumpia

These will keep for about 4-6 months in the freezer. I usually pack 10 lumpia per layer, and 20 per freezer bag. Use plastic wrap to separate the layers of lumpia in a package to prevent them from sticking to each other.

To cook, fry in hot oil. Your individual cooking times may vary, but fry until the wrapper is golden brown. In the first batch, when you think you may be done, pull one off the heat and cut it in half to see if it is cooked all the way through.

Disclaimers: This is the recipe my mom uses, and she's never had a complaint about the flavor. Use this recipe at your own risk. =)