Lumpia

By sretzlaff

Ingredients

• 20 Lumpia Wrappers
• 1/2 lbs Ground Beef
• 1/2 lbs Ground Pork
• 1 cup Green Onion, minced
• 1 cup Carrot, minced
• 1 cup Celery, minced (same as above)
• 1 clove Garlic, minced
• 1 Egg, beaten
• 4 Tbsp. Soy Sauce
• 1 ⁄2 Tsp. Pepper
• Salt to taste
• (optional) 1 small package glass noodles, cooked (for this you will need more Wrappers)

Preparation

Step 1

Seal wrappers with with following mixture
1⁄4 cup flour and 1⁄4 cup water
or
1-2 beaten eggs

Preparation:
1. Brown beef and pork, 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. Looks like an egg roll when done, only thinner and longer. Seal with flour,water or egg mixture.
5. After you have assembled all the lumpia, heat your oil. Cook until golden brown, turning often, approximately 3 minutes. Then drain on paper towels.
6. Serve with sweet and sour sauce.

The wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.