Lumpia are my favorite type of egg roll. Call it disloyal, but I generally dislike the Chinese version!  These are not quite authentic because I could not find the right spring roll wrappers, but I used wonton wrappers and the result was very tasty.  The next time I am in an Asian supermarket, I am will definitely stock up on spring roll wrappers!  (The egg roll wrappers that they sold at my local supermarket were too thick, and the wonton wrappers were thinner and resulted in less greasy egg roll.)

Lumpia

100 wonton wrappers (or 50 spring roll wrappers)
2 lbs ground pork
3 carrots, finely chopped in a food processor
1/2 onion, finely chopped in a food processor
1 zucchini, finely chopped in a food processor
4 green onions, finely chopped
5 cloves garlic, minced
1 1/2 T soy sauce
2 T sugar
1 tsp kosher salt
1 tsp black pepper
vegetable oil, for frying
1 tsp corn starch dissolved in 1/3 c of warm water
sweet chili sauce

Combine all of the ingredients for the filling in a large bowl (pork, carrots, onion, zucchini, green onions, garlic, soy sauce, sugar, salt, and pepper).

To make the egg rolls, put a teaspoon of filling at the corner of a wonton wrapper. Roll once, tightly, then fold in the sides. Roll again, and seal with corn starch and water. The picture below is actually of me using a much larger wrapper, so disregard how much filling I’m using in it.

If you are going to freeze them, line the egg rolls up on a baking sheet lined with parchment paper. Freeze them this way, then put them in a resealable plastic bag. (If you don’t freeze them this way, they will stick together.)

Heat about 1/2 inch of oil in a heavy-bottomed pan. When the oil is very hot, fry them with the seal side down. Once they are golden brown, gently turn them over. Remove them when both sides are golden, and drain on paper towels.

Serve with sweet chili sauce for dipping.