Many years ago my grandmother traveled to the Philippines. During her travels she got a recipe for Lumpia's... filipino egg rolls.
Every year we make Lumpias on New Years Eve and have them with my mom's homemade hot mustard, shrimp boiled in beer and Parsley Potato Soup (I'll give you that recipe later). We usually triple or quadruple the recipe and freeze the left overs.
But, really, it isn't about the food, it is about making the Lumpia's and sitting and talking.
The goods... meat mix and wrappers
The wrapping technique varies... I wet 2 edges, fold up right bottom corner, fold in the left bottom and right top and finish with folding down the left top and water to seal it all up snug! Snug is the key, you don't want grease getting in...
Addie's first Lumpia
The finished product! Yummers!
Here is the TOP SECRET recipe...
1 lb ground pork
1 grated potato
1 finely chopped onion
1 grated carrot
minced garlic, salt and pepper to taste (more is better than less)
Won-ton wrappers (you might run out, we always do)
Mix all ingredients (except wrappers) well and put 1 T. on won-ton wrapper.
Seal edges with water and deep fry (yes mama) until meat is fully cooked and wrapper is brown.
~Dipping Sauce ~
2 T. sugar
2 T. vinegar
2 T. soy sauce
2/3 cup chicken broth
1 T. corn starch
Mix and cook on higher heat until thick and bubbly.
(Make at least a double batch... this goes quickly.)