Lumpia Shanghai is smaller version of an eggroll filled with meat. To my Swedish in-laws, I call them filipinska kottbullar, Filipino meatballs. This is my mother's recipe. She used to make them for special occasions, especially for birthdays and our big New Year's Eve party. Usually, they are eaten with a sweet and sour dipping sauce. A few years ago, I ran out of sweet and sour sauce to accompany the lumpia for a pot-luck dinner. Luckily, I had some lingonberry preserves in my pantry, which we usually served with my husband's Swedish meatballs. Lingonberries are wild berries that grow in forests, especially Sweden. Since the flavors are a bit similar, I grabbed the lingonberry preserves and the savory, salty, tart, sweet taste combination was a hit! From then on, I always serve lumpia with lingonberry preserves.
1. Combine ground beef, ground pork, grated carrots, grated water chestnuts, finely chopped green onions, eggs, salt and pepper. Make sure all ingredients are mixed thoroughly.
2. Peel spring roll wrappers individually from the stack. Take one spring roll wrapper and place a line of filling parallel to the line of the wrapper (1/4 inch from the edge and approximately 2 teaspoons of the filling). Fold the edge of wrapper to snugly cover the meat filling and tightly roll to the other end of the wrapper. Seal the end of the wrapper with the egg whites before finished rolling. The roll should look like a big straw. You can either fry it right away or freeze for later use.
3. Once you are ready to cook, cut the lumpia straws in thirds. Fill a wide sauté pan with at least 1 inch of oil and heat over a medium flame until hot but not smoking. Fry the lumpia rolls in batches, to avoid overcrowding the pan. Cook until golden brown on both sides. Transfer the rolls to a paper towel-lined plate to drain.
4. Serve the lumpias with lingonberry preserves. Lingonberry preserves can be found in specialty markets and IKEA. Some familiar brands are Felix and Hafi.