Lumpia

This recipe has been a family favorite for many years. My sister-in-law introduced it to me about 35 years ago. She had a foster sister who shared the recipe with her family when she was young.

If you look up the word "Lumpia," the definition comes up as "Filipino term for spring roll," which definitely makes sense when one of the ingredients is an egg roll wrapper. Unlike spring rolls, this recipe calls for ground beef and the only vegetable is onion.

I still get requests here at home to make this meal.

Thank you, Tanya, for helping our family make a lifetime of memories with this recipe.

Tools needed:

Fry pan

Mixing bowl

Cutting board with a knife

Measuring spoons and cups

Tongues or a slotted spoon

Plate with paper towels

Ingredients:

1 pound ground beef

6 green onions or 1 small onion

1 tablespoon garlic powder

1/4 cup soy sauce

1 egg

1 package egg roll wrappers

Vegetable oil for frying

Directions:

Remove the egg roll wrappers from the package and slice them in half diagonally.

Mix the ingredients. Put a spoonful (approximately a tablespoon) of the mixture on an eggroll wrapper and fold it like a diaper. Use a little water on the fold to seal it.

Warm the oil in a frying pan. Once the oil is hot, lay your Lumpia in the hot oil carefully. Fry until golden brown, then flip and repeat the process.

Serve with sweet and sour sauce and rice.