Lumpia Shanghai

1 pound extra lean ground beef
1 pound ground pork
1 finely grated carrot
2 cups angel hair cabbage, chopped fine
1/4 white onion, grated
4 stacks green onion minced fine
1/2 tsp ground black pepper
2 tbsp Toyomansi (Soy sauce with Calamansi)
2 tbsp sweet soy (thick soy)
1 tsp oyster sauce or fish sauce
1 tbsp hoisin sauce
1 egg

Saute, garlic, carrot, cabbage and yellow onion briefly, set aside and allow to cool.
Place ground beef and pork in large bowl, add sauces and seasoning and break up with a serving fork, add cooled veggie mixture along with minced green onions. Using the fork mix all ingredients together well.

Beat egg and set aside to seal your wraps

Using Lumpia wrapper, spread 2 tablespoons of mixture completely across the bottom of the wrapper, roll tightly like a cigar, brush the end section of the wrapper with beaten egg and continue rolling to seal. Cut the roll in half.

Deep Fry at 350 until golden brown and cooked through.