Lumpia

INGREDIENTS:

2 cups ground beef or diced meat

1 onion, chopped

½ teaspoon salt

¼ teaspoon pepper

¼ large cabbage, shredded

1 cup bean sprouts

1 garlic clove, chopped

1 large grated carrot

1-2 tablespoons soy sauce

salt/pepper (optional)

Lumpia/spring roll wrappers

DIRECTIONS:
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil.

Add onions and garlic; let cook for 2 minutes.

Brown ground beef (or cook the pork/minced meat.) Cook until slightly brown. Drain grease from pan, leaving a thin coating.

Add carrots, bean sprouts, and cabbage.

Season with pepper, salt, and soy sauce.

Mix thoroughly. Remove from heat, and set aside until cool enough to handle.

Can put in fridge to speed up cooling.

Place heaping tablespoons of filling near one side of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly.

Keep roll tight as you assemble. Moisten the other side of the wrapper with warm water to seal the edge. You can use a combination of egg combined with a splash of soy sauce mixed well instead of warm water to hold the ends together if you desire when sealing the lumpia like an envelope.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for about 5 minutes or until temperature is about 350^o F. Slide lumpia into the oil until golden brown on all sides. Takes about 1 to 2 minutes. Drain on paper towels. Serve immediately.

Can freeze up to 2 months.

Here's a variation in this video: