Fried lumpia (lumpiang Shanghai)
This is mom's recipe, with the quantities being approximate:
2 tbsp minced garlic
1/2 cup diced green onion
2 lb ground pork/chicken
2 med carrots, diced fine
1/2 tsp sugar
1 tsp powdered bouillon
1/4 tsp salt, extra to taste
1/4 tsp black pepper, or to taste
1-2 tbsp cold water
20 egg roll wrappers
3 cups oil for deep frying
1. Mix garlic, green onions, pork/chicken, carrots and sugar in bowl. Sprinkle bouillon, salt and pepper on top and mix.
2. Cut each spring roll wrapper in half. Spoon about 2 tbsp of the ground meat mixture onto each wrapper. Moisten the edges of each wrapper with the water. Roll each wrapper, folding in the ends, then seal the edges.
3. Heat half of the oil in a frying pan over high heat until hot, then reduce the heat. Fry the rolls in a single layer in the hot oil until browned, adding more oil as needed. Serve hot with plum sauce.