Place about 1 tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip). Roll tightly halfway then fold in both sides, continue rolling toward other. tip. Moisten corner edges with egg or water to seal. Place on large tray. Repeat with remaining filling and wrappers.
For those of you that don't know, Lumpia, are Filipino Eggrolls! For the filling, I keto-fied my Filipina mama's "Lumpia Shanghai Recipe" and used Cut Da Carb wraps as the wrapper. Each Cut Da Carb wrap has 9g net carbs and I divided each wrap into fours... making each eggroll just under 3g net carbs each (filling carb ct included).
Moisten corner edges with egg or water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.). Heat oil to 375 degrees in deep-fryer or wok. Drop lumpia, few pieces at time, and fry until golden brown on all sides.
DIRECTIONS 1 Mix all ingredients,. 2 Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. ... 3 Using a wok or deep skillet, fry in the oil until golden brown. 4 Serve with sweet and sour sauce for a dip. See my Recipe #149516.