1 pkg. Lumpia skins, separated
2 lbs. ground beef
1 lg. onion, chopped
2 cloves garlic, chopped
2 c. chopped carrots
1 c. celery, chopped
1 can water chestnuts, chopped
1 cabbage, thinly sliced
1/4 c. water
1 tbsp. cooking oil
1/2 c. soy sauce
2 eggs, beaten
1 tsp. pepper

In a skillet, brown beef, drain, set aside. Heat cooking oil. Add garlic, brown lightly. Add chopped onion, stir 2 minutes. Add chopped carrots, stir 5 minutes. Add water, celery and water chestnuts. Mix all together for 10 minutes. Add beef, soy sauce, and cabbage. Mix and cook for 7 minutes. Add pepper. Stir for 1 minute. Drain liquid and cool for 2 hours. Mix with eggs. Roll in lumpia skins. Seal edges of skin by brushing water on edge of skin. Deep fry 3-4 at a time and serve hot with catsup or sweet and sour sauce. Makes 24.