Lumpia (filipino Egg Roll)

Total Time: 48 mins Preparation Time: 45 mins Cook Time: 3 mins

Ingredients

• 1 (20 count) package lumpia skins (or egg roll wrappers)
• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1 cup green onion, minced
• 1 cup carrot, minced
• 1 cup celery, minced (same as above)
• 1 egg, beaten
• 4 tablespoons soy sauce
• 1/2 teaspoon ground pepper
• 1/4 cup flour
• 1/4 cup water

Recipe

• 1 brown beef and lamb, until almost completely cooked. drain fat. cool and process in food processor or chop up into fine pieces (like taco bell taco meat or a little coarser) with fork.
• 2 combine meats, vegetables, egg, sauces, pepper in a large bowl. cover and refrigerate for 30 minutes to 1 hour for flavors to set inches i like to prepare my filling the day before so it can marinate all night.
• 3 prepare wrapper (by separating) and place on a separate plate. place 1 to 2 t of filling in the center of the wrapper.
• 4 fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. seal with with flour and water mixture.
• 5 after you have assembled all the lumpia, heat your oil (i use the deep fryer) to 375 degrees. cook until golden brown, turning often, approximately 3 minutes. drain on paper towels.
• 6 serve with sweet and sour sauce.
• 7 note: the wrapper packages usually have instructions for rolling the wrap. times vary by experience and methods used.