LUMPIA (Philippine Egg Rolls)

1/2# ground Pork
1/2# Raw Shrimp - Chopped very fine
4 medium carrots - chop fine
4 -6 large scallions -chopped fine
1 small can water chestnuts-chop fine
4 large eggs
1/4 cup soy sauce
2 tsp pepper
2 tsp Accent (optional)
1# egg roll wrappers

In large bowl mix everything - except the egg roll wrappers.
Stir gently - do not mash/moosh
Chill for 1 hour or until firm

Slice each egg roll wrapper in half - lengthwise
Prepare wok (or whatever you use to fry in) with peanut oil (i prefer this for frying)

To make the wraps, spread 1 tbsp filling evenly along the top edge of each wrapper - leaving a half-inch border
Fold the border over the line of the filling.
With forefinger, paint a line of water along the folded-over border. Roll as tight as you can-sealing it with
another line of water applied with your finger. (water acts as a sealant and keeps wraps together)

With a sharp knife, cut each thin, thin egg roll into thirds - 3 small, thin egg rolls.
Slip the wrap individually into the hot oil to fry, turn often - until brown and crispy.
Drain and serve immediately.

Makes 120 tiny egg rolls