Lumpia (Type of Egg Roll)

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Things you will need:


1/2 white onion Chopped
2 large carrots chopped or 1/2 cup baby carrots chopped
1 can water chestnuts
2 T Accent
2 T Soy Sauce
1 lb Ground pork (I prefer to use Turkey instead of pork here)
1 lb shrimp
2 eggs
1-2 pkgs Egg roll wrappers (can be found at most Asian markets I prefer KIM LONG on 3500 south and redwood rd)

• Mix all ingredients in a food processor until well blended. 
• Open your thawed wrappers but keep a moist towel over the top of them to keep them from drying. 
• Using one Wrapper at a time fill with the amt desired for the thickness desired on your Lumpia.
  Roll the long way and make sure it is a tight roll, Leave a 1/8 inch forgiveness at the ends so as you roll you don't have your filling squeeze out the ends. 
• Wet the very last part of the roll with water to seal the roll. 

*Optional - Cut in half or 3rds. * Optional - You can fold in an envelop pattern to close the ends if desired, However this does change the taste and I prefer the ends open when I cook mine.

• Deep fry in Peanut oil for approximately 4-7 minutes until slightly brown  (I prefer a deep fryer for this, they cook evenly this way, however you can do this in a frying pan.) 
• Place on paper towels to soak up excess oil. 
• Serve with Sweet chili sauce. (also found at Kim Long Asian Supermarket)
  

I will post pictures later this week to show you how to do this if there is any confusion.