Lumpia Rolls

Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain place in a large mixing bowl and set aside. In the same pan cook the carrots with a splash of soy sauce until tender. Add the bean sprouts snap peas mushrooms and green onions and a dash each of soy sauce salt garlic powder and black pepper. Cook and stir for 5 minutes or until vegetables are tender but still firm. Add to beef and pork and toss to combine.

Work with 5 or so spring roll wrappers at one time leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you and fold over. Fold the two outside corners inward then continue rolling up as you would a burrito leaving the top corner exposed. Brush a small amount of egg white on the top corner finish rolling and seal. Repeat with remaining filling and wrappers.

Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes or until golden brown then drain on paper towels.