1 lb. Ground beef, pork or shrimp (May be combined)
1 Cup of chopped fresh carrots
1 Cup of chopped fresh bell pepper (Or 1/2 cup fresh chopped bell pepper and 1/2 cup fresh chopped celery)
1 Cup chopped fresh onion
3 average sized fresh finely chopped or shredded garlic cloves
1 Tsp. salt
1 Tsp. black pepper
1 1/2 Tsp. soy sauce
Crushed, dried hot pepper to taste (Optional)
2 dozen extra thin spring roll wrappers
1 large egg
1 Tbs. of corn starch
1 Tsp. of water
Philippine style sweet and sour sauce
Brown ground meat or boil shrimp, drain well, remove from heat. (Note if using shrimp, process cooked shrimp in a food processor or finely chop it just short of making it into a paste.) Add onions, carrots, bell peppers, celery and garlic to meat or shrimp. Stir well, making sure to break up ground meat into small pieces. Add salt, pepper, crushed hot pepper and soy sauce; (adjust as necessary for individual taste.) Mix thoroughly. Set aside.
Very carefully, separate spring roll wrappers and stack up on a piece wax paper.
Scramble the egg in a small bowl. Dissolve cornstarch in water and then add to egg. Mix well with a whisk.
Lay a wrapper down on a clean dry surface with a corner pointing toward you so as to resemble a diamond. Add enough meat and vegetable mixture to allow for the Lumpia roll to be about 11/2 to 3/4 of an inch thick when rolled. Roll lumpia as tight as possible without tearing wrapper, folding the sides in to trap meat mixture as you go. Spread a light film of the cornstarch mixture onto the loose flap as you get near the end to paste the end of the wrapper to itself and seal in the filling. A finished Lumpia should about 4 to 5 inches long and 1/2 to 3/4 inch thick. (Note: This could take a little practice.)
Deep-fry the Lumpia in enough vegetable oil to completely cover the lumpia by at least one inch. Cook until the oil settles down and the lumpia are golden brown. Enjoy!
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