1 lb. ground beef
1/2 c. minced green onion
1/4 c. minced water chestnuts
1/4 c. minced mushrooms
1/2 c. frozen green beans, minced
1 tbsp. shoyu
1/2 tsp. pepper
1 egg, slightly beaten
1 pkg. Lumpia wrappers (spring roll shells)
1 qt. salad oil

LUMPIA SAUCE:

1/3 c. shoyu
3 tbsp. lemon juice
Dash monosodium glutamate

Brown beef, drain excess grease. Add remaining ingredients except Lumpia wrappers and saute until meat is done. Cool. Place 2 tablespoons filling about 2 inches from nearest edge of each wrapper. Fold edge of wrapper over filling; fold left and right sides to enclose filling in envelope fashion. Roll toward open end. Moisten edge with water and seal.

Deep fat fry in oil heated to 375 on top burner for 2-3 minutes or until golden. Drain and serve with Lumpia sauce. Combine Lumpia sauce ingredients for serving. Yield: 15-20 Lumpia.