Vegetable Eggrolls (Lumpia)

Ingredients:

• 1 lb. ground pork
• 1 qt. green beans, diced
• 1 qt. carrots, diced
• 2 qts. potatoes, diced
• 1 qt. sweet potatoes, diced
• 1 whole onion, diced
• 1/2 head of cabbage, finely shredded
• 1 tsp. chicken-flavored bouillon
• 1 egg, beaten (for sealing)
• 1 pkg. Lumpia (spring roll) wrappers

Preparation:

1. Dice Vegetables:
   • Dice the green beans, carrots, potatoes, sweet potatoes, and onion.
   • Finely shred the cabbage.
2. Sauté Ingredients:
   • In a large pan, sauté the onions with two cloves of garlic until translucent.
   • Add the ground pork and cook until browned.
   • Add the diced carrots, green beans, potatoes, sweet potatoes, and shredded cabbage. Sauté each vegetable in succession until slightly tender.
   • Stir in 1 tsp of chicken-flavored bouillon.
3. Cook Filling:
   • Transfer the sautéed mixture into a large pot. Stir occasionally until all the vegetables are fully cooked and tender.
   • Let the mixture cool completely before wrapping.

Wrapping:

1. Wrap the Lumpia:
   • Place a spoonful of the cooled filling onto a Lumpia wrapper.
   • Fold the sides and roll tightly, sealing the edge with beaten egg as glue.

Frying Instructions:

1. Deep Fry:
   • Heat oil in a deep fryer or a large pot over high heat.
   • Fry the Lumpia in batches, flipping occasionally until both sides are golden brown.
   • Drain on paper towels to remove excess oil.

Serve warm with your favorite dipping sauce. Enjoy!