Lumpia (Filipino Eggrolls)
1 lb ground beef
.5 lb ground pork
.5 lb carrots, peeled and thinly sliced
1 bag french sliced green beans
.5 lb bean sprouts
4 cloves fresh garlic, minced
salt and pepper to taste
8 packages of wrappers (found at any oriental food store)
Combine the ground meats and garlic together and cook at Med High in a large
pot until brown, then add the vegetables. Cook until carrots are tender,
then remove from heat. Strain the mixture in a collander to remove the excess
oils.
Take the wrappers out of the bag only when needed, as they become brittle
when exposed to the air. With the wrapper in placed in front of you like
a diamond, place about 2 teaspoons of the meat mixture two inches from the
low corner in a straight line from right to left. Fold the corner closest
to you over the mixture, and make sure that it is mostly mix in there, not
air. Continue to roll about an inch, then fold the side corners toward the
middle. Continue to roll until you get to the last corner, then with one
egg broken in a bowl, brush the last corner to seal it up. Ideally, the
lumpia should be about three inches long, and about one inch wide.
To cook, you can either deep-fry them or pan fry in a little oil, until
the outside is golden brown. These are great with a sweet and sour sauce
or by themselves.