1 lb ground pork, browned and drained
2 c cooked baby shrimp, chopped
2 c cabbage, chopped
1 carrot, grated
1 can water chestnuts, drained and finely chopped
4 green onions, sliced
2 eggs, beaten
2 Tbsp soy sauce
1 pkg lumpia wrappers
Vegetable oil for frying
Sweet & sour sauce for dipping
Combine pork, shrimp, cabbage, carrot, water chestnuts and green onions. Stir in eggs and soy sauce. Separate lumpia wrappers and fill each with about 2 Tbsp filling, wrapping tightly. Dip your fingers in water and moisten the edge to seal.
Fry in hot oil, turning as necessary, until browned and crispy. Remove to a cooling rack placed over a paper towel-lined cookie sheet to drain. Serve hot with sweet & sour sauce for dipping.
If desired, you can use the leftover wrappers to make banana lumpia for dessert. Peel bananas, cut in half lengthwise, then in half crosswise, making 4 spears per banana. Roll 1 banana spear in a lumpia wrapper, and fry until browned and crispy. These are great as is, or dipped in honey.