1 pkg. ground beef
1/2 lb. fresh string beans, cut french style
1 lg. onion, sliced
2 carrots, grated (long strands)
1/4 C. water
1 sm. cabbage, finely shredded
2 cans bean sprouts, drained
Garlic powder, MSG (optional), soy sauce, salt, pepper to taste
50 med. size egg-roll or lumpia wrappers
Brown ground beef.
Add water and simmer for about 5 minutes.
Add sliced onion, stir until wilted.
Add the rest of the vegetables, adding the bean sprouts last.
Cook until vegetables are crisp tender - do not overcook.
Drain the mixture in a large colander thoroughly and cool well.
Keep egg roll wrappers covered to keep them from drying out.
Using one wrapper at a time, place one heaping T. of meat mixture down the center and roll, tucking ends in first (these will be less than half the thickness of a regular egg roll.
Dampen fingertip with water and run over loose edge of wrapper to seal.
Fry in about a half inch of hot oil, seam side down first to prevent it from unrolling, until golden brown.
Serve with sweet and sour sauce.
Ground pork, finely minced chicken, or shrimp may be substituted for ground beef. They may also be fried, stored in the refrigerator or freezer, and reheated in a 350 degree oven until warm. Makes approximately 50.
Pairs Well With
A gal that worked with my husband also sold a famous home party line of cosmetics, and had been begging me to have a party and invite friends to do our colors and test the products. I told her the only way I would do it was if she make her famous Lumpia, and share the recipe with me. The party was a success for her, and gained me a very favorite appetizer recipe.