• 1 pound of shrimp, preferably fresh. Head the shrimp, shell and devein them, and cut them into small pieces
• Boil a chicken breast or two, let the chicken cool, and shred it
• Minced fresh garlic, to taste. Start with a tablespoon
• Take a handful of long green beans and French cut them
• Minced fresh onion, starting with a tablespoon.
• 1 cup of fresh, grated carrots.
• A handful of fine rice noodles, the kind called 'glass noodles'
• A tablespoon of salt
• A tablespoon of soy sauce
• A tablespoon of sugar
• A teaspoon of black pepper...or, if you want a bit more spicey flavor, mild red pepper
• A package of 25 or so lumpia wrappers
• Egg white
• Very hot oil to fry these in
• Hot sauce or sweet and sour sauce for dipping

Put two tablespoons of oil in your wok. Stir fry the garlic and onion until lightly browned. Stir in the chicken and the shrimp, and fry til the shrimp is a light pink.

Add the vegetables - the green beans and carrots - and the noodles.

Stir and fry til the veggies are cooked....but not soggily so.

Add the salt and pepper, soy sauce, and sugar, and toss until mixed thoroughly. Cover with a cloth and set aside to cool.

When the mixture is cool enough to handle, place enough to comfortably fill a lumpia wrapper, and roll the wrapper. Seal it with a bit of egg white.

What you do is put the wrapper in front of you so it makes a diamond shape rather than a square. Put a large spoonful of the mixture in the lower third of the diamond, and roll the wrapper up, away from you. As you do this, fold the ends over so the rolling seals them. Dab a bit of egg white on the top point of the diamond, and seal the wrapper.

Now...when you have them all wrapped, make sure your oil is quite hot, and drop several into the oil. If you put too many in, the oil will cool off too quickly, the spring rolls will soak up oil, and become nasty, greasy messes. I use one of those gas rings with a bit propane bottle...the kind like you use for doing crab boils. This heats the oil quickly, keeps it so, and I can do it outside without splattering oil all over the kitchen.