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Vietnamese Spring Rolls



  • 2 pounds ground pork
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 beaten eggs
  • 1 pound carrots, shredded or chopped
  • 2 medium onions, finely chopped
  • 1 package lumpia wrappers
  • 4 cups oil for deep frying


  1. Let the frozen wrappers thaw at room temperature for 3 hours.
  2. Using a fork, mix well pork, salt, pepper, onion powder and garlic powder.
  3. Add eggs and mix well.
  4. Add chopped onion and carrot; mix well.
  5. Spread one wrapper on a large plate.
  6. Place a large spoonful of meat-vegetable mixture along the center of each wrapper.
  7. Make rolls 4 inches long by 1 inch diameter.
  8. Deep fry until golden brown, using medium heat so the meat is fully cooked.

Makes 30 spring rolls.


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