Anne's Lumpias (egg rolls)

Directions

Toss the vegetables into a food processor and finely chop - or do it by hand. Mix everything in a large bowl - use your clean hands to mix thoroughly. Chill the mixture in fridge if not using right away. You can mix it the day before, cover and refrigerate.

Before assembling, cut open the package of wrappers and carefully separate each wrapper - they're quite flexible and separate easily. Keep them covered or put in a plastic bag so that they don't dry out before you have finished filling and rolling them up.

Beat an egg with water to use as a sealer on the edge. Scoop up about 2 or 3 Tb. meat mixture and lay it out like a sausage on one edge of the wrapper-use fingers to shape it into a cigar-shape-don't go all the way to the edge with the meat. Start rolling up tightly; with fingers spread some of the egg mixture along the edge and seal the roll. Cut each roll in half with scissors and stack the filled rolls, seamed side down, on a cookie sheet in single layer. (Cutting in 2 makes about a 4" roll). Some recipes call for folding in the two sides of the wrapper to enclose the meat filling, but Josephine doesn't do this and the filling did not fall out while frying.

Heat about 2" vegetable oil in an electric deep fryer or sauce-pot to about 375 degrees and fry several at a time until they float and are browned, 2 - 3 minutes. Watch so they don't get too brown. Remove with tongs to paper towels to drain.

Serve with sweet sour sauce of your choice, either home made or purchased. Or mix orange marmalade with Dijon mustard and a bit of horseradish. These can be frozen uncooked - don't thaw before frying. Leftovers can be heated in toaster oven or regular oven until hot. Strain the cooled oil by lining a strainer with paper towel. Oil can be re-used for Lumpia frying 2 or 3 more times, adding more as needed