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 largepot until brown, then add the vegetables. Cook until carrots are tender,then remove from heat. Strain the mixture in a collander to remove the excessoils.
Take the wrappers out of the bag only when needed, as they become brittlewhen exposed to the air. With the wrapper in placed in front of you likea diamond, place about 2 teaspoons of the meat mixture two inches from thelow corner in a straight line from right to left. Fold the corner closestto you over the mixture, and make sure that it is mostly mix in there, notair. Continue to roll about an inch, then fold the side corners toward themiddle. Continue to roll until you get to the last corner, then with oneegg broken in a bowl, brush the last corner to seal it up. Ideally, thelumpia 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, untilthe outside is golden brown. These are great with a sweet and sour sauceor by themselves.