Lumpiang Togue

Steps

1. Heat 1 tablespoon oil in a skillet over medium heat. Add onions and garlic, and cook until softened.
2. Add pork and cook until lightly browned.
3. Add fish sauce and cook for about 1 minute.
4. Add water and bring to a boil. Lower heat, cover, and simmer 7-10 minutes until pork is tender and liquid is absorbed.
5. Add shrimp and cook, stirring occasionally, until it turns pink.
6. Add carrots and green beans; cook, stirring, for 2-3 minutes until vegetables are halfway done.
7. Add bean sprouts and toss gently, cooking for 30-40 seconds until just heated through. Season with salt and pepper.
8. Remove mixture from heat and drain in a colander. Cover and refrigerate briefly until completely cool.
9. Separate spring roll wrappers. Lay one wrapper in a diamond shape and spoon about 2 tablespoons of filling in the center.
10. Fold the bottom point over the filling, fold in the sides, and roll tightly into a log. Seal the top point with a dab of water. Repeat with remaining wrappers and filling.
11. Heat about 2 inches of oil in a skillet to 350°F. Fry spring rolls seam-side down, turning occasionally, for 2-3 minutes per side until golden and crispy.
12. Remove and drain on a wire rack. Serve immediately with spiced vinegar dip.