1 lb. hamburger
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup shredded carrots
1 can french style green beans, drained
1 medium onion chopped - optional
1/2 cup chopped celery - optional
1 small can mushroom pieces, drained - optional
2 teaspoons soy sauce
1 tsp. salt
1/2 tsp. pepper
Canola or Vegetable oil for frying
Egg wash - one egg beaten with one tablespoon water
Make the filling: Heat the oil in a medium pan over medium-high heat.
Add the onion, celery, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
Add the ground beef and cook for about 6 minutes, or until cooked through.
Add remaining ingredients and fry until carrots, onions and celery are tender.
Heat about an inch of canola or vegetable oil in a deep, medium frying pan until it reaches 300°F
Lay out one lumpia wrapper in a diamond shape and spoon 1-2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half of space from the bottom point.
Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
Carefully place four to five lumpia at a time in the hot oil. Deep fry in hot oil on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
Remove the lumpia from the oil and drain on a wire rack or paper towels.
Serve with sweet & sour sauce, chili sauce or teriyaki sauce to dip in.