In a wok or large pan, add ground beef, ground pork, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon hot oil, 1/2 teaspoon of ginger and half of the garlic.

Cook until meat has browned. Drain off excess fat.

Return meat to wok. Add in carrots, celery, onions and bean sprouts. Cook until the veggies start to soften. Add in remaining soy sauce, sesame oil, hot oil, ginger and salt. Mix well and cook until beans sprouts have softened. Adjust seasoning with more salt as needed.

Place 1 -2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.

To fry: Heat 1 inch of oil in a large heavy bottomed skillet. Once hot, fry lumpia in batches until golden brown, about 3 minutes per batch.

To freeze: Place rolled lumpia in a single layer on a baking sheet and place in the freezer. Once frozen store in resealable bags. To cook after freezing thaw completely and fry until golden.

To make sauce, combine soy sauce, vinegar and granulated garlic.

Serve with sauce.