Filipino Lumpia

Instructions

1. Prepare the filling
   In a large bowl, combine ground pork, chopped shrimp (if using), diced carrots, onions, green onions, minced garlic, and water chestnuts. Mix thoroughly until well combined.
2. Season the mixture
   Add soy sauce, oyster sauce, black pepper, and salt to the meat mixture. Stir well to distribute the seasonings evenly throughout the filling. Let the mixture rest for 10 minutes to allow flavors to meld.
3. Assemble the lumpia
   Place a lumpia wrapper on a clean, flat surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of the filling in a line across the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner. Seal the edge with beaten egg. Repeat with remaining wrappers and filling.
4. Prepare for frying
   Heat vegetable oil in a deep, heavy-bottomed pot or wok to 350°F (175°C). The oil should be about 2 inches deep. While the oil is heating, arrange the rolled lumpia on a plate, making sure they don't touch each other to prevent sticking.
5. Fry the lumpia
   Carefully lower 4-5 lumpia into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking. The filling should reach an internal temperature of 165°F (74°C).
6. Drain and serve
   Remove the fried lumpia using a slotted spoon or tongs and place on paper towels to drain excess oil. Continue frying in batches until all lumpia are cooked. Let cool for a few minutes before serving, as the filling will be very hot.