Lumpia shanghai

Directions

1. In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, one whole egg and one separated egg yolk, the fish sauce, and 1/2 teaspoon of the salt. Mix with a spoon until well blended. Add the pork, beef, black pepper, and remaining two teaspoons salt. Using your hands, gently mix until the ingredients are evenly distributed, being careful not to overwork the meat mixture— otherwise it will turn tough when cooked.
2. In a small bowl, whisk about three tablespoons (45 ml) water with the remaining egg white.
3. Take a stack of thawed lumpia skins and slowly peel one off the top, using your fingertips and pulling two corners at a time so they don’t rip. (If you do get any rips, it’s not a big deal; just arrange the lumpia skin so the rips are closest to you, and they will get rolled up into the lumpia.) Drape a damp paper towel over the remaining skins so they don’t dry out.
4. Lay a lumpia wrapper on a work surface with one corner closest to you, so it makes a diamond shape. Put three tablespoons (40 g) of the meat filling in the center of the wrapper and spread it out to make a log seven inches (17 cm) long, reaching from the left corner of the wrapper toward the right; there should be a 1/2-inch (12 mm) margin of wrapper left open at either end.
5. Lift up the bottom corner of the lumpia wrapper and fold it up and over the filling, make sure there’s no air between the filling and the wrapper. Bring the left and right wrapper corners toward the center, pulling and folding them tightly over the filling. Brush the remaining upper triangle of the wrapper with the egg-white wash, the way you’d moisten the flap of an envelope. Then roll the log away from you toward the top corner and seal the wrapper closed.
6. Repeat with the filling and each lumpia wrapper. In a deep pot, add enough oil to reach three inches (7.5 cm) in height. Heat over medium high until about 350°F (175°C). Working in small batches, add five lumpia at a time and cook for three to four minutes, rotating frequently and separating as needed, until golden brown. Transfer to a large baking sheet lined with paper towels and let cool while you fry the remaining lumpia.
7. You can also freeze uncooked lumpia on a baking sheet lined with wax paper. Once frozen, transfer to a zip-top bag and store for up to a month. When it’s time to cook them, don’t let them thaw; take them directly from the freezer to the fryer and cook for four to five minutes.)
8. Serve the lumpia whole or cut in half crosswise, with banana ketchup for dipping. For a crowd, you can cook the lumpia an hour or two ahead, let rest at room temperature, then reheat in a 350°F (175°C) oven for 10 minutes.