Directions

1. Combine the 1 1/2 lbs ground pork, 3/4 cup carrot, 3/4 cup onion, 1/2 cup Chinese celery, 6 minced garlic cloves, 1 egg, 2 tablespoons soy sauce, 1 teaspoon salt, 1 1/2 teaspoon black pepper, and 1/2 teaspoon of sugar in a big bowl. Use a spatula to mix it in a circular motion, until everything comes together and the pork feels elastic. It might take a few minutes to get this consistency.
2. Place the lumpia wrappers on a plate and cover with a damp towel to prevent from drying out.
3. Take a wrapper and lay it in front of you with the pointed edge facing up. Take a heaping tablespoon of filling and place it a few inches from the corner closest to you. Shape the filling into a 4 to 5" (10 to 12 cm) strip. Fold the bottom corner over the filling, then fold the two side corners. Roll the filling parcel up so the folded edges are tucked in. Gently use your finger to press out any air bubbles and make sure the filling is sealed in tightly. Continue rolling up the filling until just before it is completely sealed. Dab the upper corner with a small amount of egg wash with your finger, then fold the filling over to finish wrapping the lumpia. Set aside. Repeat with the remaining filling and wrappers.