wait are those 'eggrolls'? no, they're 'lumpia' (vegetarian-version)

 one of the first things Mom ever taught me (besides how to say my prayers and try to not fight with my brothers) when i was at the tender age of 4, was to wrap lumpia, a Filipino appetizer, what most Americans call eggrolls.  for more than a quarter of a century, i've been making lumpia (or eggrolls).  as a family, we've made thousands for church potlucks, family parties, weddings, receptions, work events, and our own family dinners.  the typical lumpia has a pork or ground beef filling, but what i've always been taught was to substitute all meat for veggies.  besides, the vegetarian kind is healthier and (in my opinion) tastes better.  these eggrolls have always been a hit anywhere we've made them.  Mom + i have searched for decades for the perfect eggroll wrapper and we finally found the 'ideal spring roll wrapper' in the wei-chuan brand that can be found in any decent Asian supermarket (whether you're in Cali, the Washington DC area, the MidWest, or the Deep South).  you are free to choose another brand, but with fair warning:  they won't hold up (and keep your ingredients inside the wrapper) like these do.  take it from someone who's been doing this for most of her life (moi).  plus, they're low sodium and only 20 cal per piece. pooh-yah.

Vegetarian Lumpia (or Eggrolls)

(prep:  how ever long it takes you to chop veggies + mix / cook: 45 min. after oil heated /servings: 100 pieces)

• 4 packs (25-pc each) wei-chuan spring roll wrappers
• 5 small carrots, peeled and cubed small
• 2 large russet potatoes, peeled and cubed small
• 3 stalks of celery heart, chopped finely
• 1 medium red onion, chopped finely (or yellow/white onion is fine)
• 1/2 lb. bean sprouts
• 1/4 medium-sized purple cabbage, shredded finely (or regular green cabbage will do)
• freshly ground peppercorns to taste (or ground pepper)
• 1 egg
• 24 oz. vegetable oil (for deep-frying in medium-sized pot w/ lid)
• mae ploy sweet chili sauce (for dipping)

1. remove spring roll wrappers from freezer and defrost in fridge or if you don't have time, put each package in microwave for 30 seconds, so that wrappers are easier to separate.  separate wrappers and place on a plate.  NOTE:  though the the wei-chuan brand is made in the USA and also halal, it is wheat flour-based and not ideal for gluten-free diets.  i still have to find a gluten-free wrapper that's as good as wei-chuan.
2. combine all vegetables and ground peppercorns in large bowl, then place in colander to drain excess liquid.  NOTE:  soggy eggrolls are caused by too much liquid in the veggie mixture or placing eggrolls in oil too long, especially when oil isn't hot enough.
3. in small bowl, crack egg and mix slightly so that yolk is broken.  wrap eggrolls as directed on back of wrapper package, making sure that pressure is added enough with your fingers, so the roll isn't 'floppy' or become undone.  seal each roll w/ the egg yolk using a small fork.  NOTE:  as noted in the picture, the size of the eggroll is how you like it, but for mine, there's a picture of them next to a regular teaspoon so you have some idea how big my eggrolls are.  if not cooking immediately, you can freeze the finished wrapped eggrolls in freezer bag and place in freezer for no more than 6 months.  when ready to cook (DO NOT defrost), you can just follow step 4 and place frozen eggrolls directly into hot oil.
4. if you can, heat the oil in pot on medium-high heat on stovetop while wrapping the eggrolls so that when you're done wrapping, you can drop them in the oil.  NOTE:  i've been wrapping eggrolls since i was 4-years-old (before i learned to tie my shoelaces), so i'm pretty fast (wrapping ~100 rolls/hr).  i don't expect you to be as fast, so i suggest you heat oil AFTER you wrap all the eggrolls.

     5.  you can fill the pot of oil with the eggrolls (~5-8 rolls at a time, depending how big of a pot you're using) and cook eggrolls until golden brown (not 'too light' or 'too brown').  this takes about 5-7 min. per filled pot.

     6.   using a metal tong, retrieve cooked eggrolls from pot and place on a plate with 2 layers of paper towels to soak up excess oil and to cool.  after it's not too hot and most oil soaked up, transfer to serving dish (that has one layer of paper towels in it).  NOTE:  when placing finished eggrolls on 'cooling plate,' make sure to place in single layer and not on top of each other.  this allows the eggrolls to cool efficiently and prevents the eggrolls from absorbing oil from the rolls on top of it.

      7.    serve with sweet chili sauce for dipping (i like mae ploy brand).  if not serving immediately or for transportation, cover eggrolls with a layer of paper towels and NOT plastic wrap or foil.  this maintains the 'crispiness' of the eggrolls and prevents sogginess.