Lumpia Shanghai/Philippine Fried Egg Rolls

I got this recipe from a friend of mine who is from the Philippines. It is delicious and SO worth the work!

1 lb. ground beef OR
1/2 lb. ground pork, 1/2 lb. finely chopped shrimp

1/2 c. chopped carrots
1/2 c. chopped water chestnuts
1/2 c. green onions, finely chopped
1 egg
1 tsp. salt
1 tsp. freshly ground pepper
1 tbsp. soy sauce
1 package egg roll wrappers
cooking oil

Combine meat, carrots, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper to taste. Place a level tablespoon of filling on each egg roll wrapper, roll, and seal with a few drops of water or beaten egg. There are different methods of rolling. She showed me to roll a tight thin roll, and cut in three pieces, so each wrapper makes 3 little eggrolls. Freeze overnight(optional). Deep fry in hot oil(350-375*) for about 5-6 minutes and dry on paper towel. Serve with sweet and sour sauce.