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Vietnamese Spring Rolls
2 pounds ground pork
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 beaten eggs
1 pound carrots, shredded or chopped
2 medium onions, finely chopped
1 package lumpia wrappers
4 cups oil for deep frying
Let the frozen wrappers thaw at room temperature for 3 hours.
Using a fork, mix well pork, salt, pepper, onion powder and garlic powder. Add eggs and mix well. Add chopped onion and carrot; mix well. Spread one wrapper on a large plate. Place a large spoonful of meat-vegetable mixture along the center of each wrapper. Make rolls 4 inches long by 1 inch diameter. Deep fry until golden brown, using medium heat so the meat is fully cooked.
Makes 30 spring rolls.
