Lumpiang Shanghai

Cut the lumpia wrapper in half. Heat the cooking oil over medium heat, or if you have a deep fryer, set to 375°F.

In a large mixing bowl, combine eggs, ground pork, minced water chestnuts, onions, carrots, and a generous amount of salt and pepper. Mix together (hands works best).

In a separate bowl, mix water and flour for sealing the lumpia.

Lay a half-piece of wrapper flat, with you facing the straight edge where you cut. Put the meat mixture in the middle lengthwise, creating a ½-inch diameter line about 3 inches long.

Apply the water-flour sealing mixture on the side, top and bottom of the wrapper. Fold the sides first, then the top, then roll. Apply more of the sealing mixture if it doesn’t stick.

When oil is hot enough, fry one first to check for taste and seasoning. Fry till golden brown on both sides. Taste and add more salt and/or pepper to the meat mixture if needed.

Repeat wrapping until all ingredients are used. Fry lumpia and share with friends.