1 pkg. lumpia wrappers
1 1/2 lbs. ground pork
4 green onions, chopped
3 tsp. soy sauce
1 fresh ginger root (3" piece)
1/2 c. chopped cabbage
1/4 c. shredded carrots

Peel fresh ginger root and grate into small bowl. Squeeze pulp and use juice only in following mixture:

Combine ground pork, green onions, soy sauce, ginger root juice, cabbage and carrots; mix well.

Put 1 tablespoon of mixture at one end of lumpia wrapper, fold over once, fold in left and right sides, then continue to roll to other side.

Seal edge by dipping fingers in mixture of egg white/water mixture and applying to edge to be sealed.

Fry in hot oil (about 4 at a time) in frying pan, until golden brown; drain on paper towels. Serve hot with sweet and sour sauce, soy sauce or hot mustard. Makes about 50 piece.