20 lbs. ground beef
1/2 lb. onion, chopped
1/2 lb. celery, chopped
1/2 lb. green peppers, sweet, chopped
1/2 lb. carrots, chopped
1 1/3 oz. salt (1 1/2 tbsp.)
1 oz. garlic powder (2 tsp.)
1/3 oz. black pepper (1/3 tsp.)
1/2 oz. MSG (1 tsp.)
2 pkgs. diagonally cut lumpia wrappers

Cook beef and onion until golden brown and drain grease thoroughly. Add other ingredients and cook for additional 5 minutes - mixing regularly with a big spoon. Drain juice completely. Let it set to cool down completely. Use one tablespoon per egg roll.

LUMPIA SAUCE:

3 1/2 oz. cornstarch (2/3 c.)
1 1/4 c. water - cold
1 c. vinegar
1 c. soy sauce
1 1/4 c. pineapple juice
9 oz. sugar (1 1/4 c.)
1 1/4 c. black pepper

1. Blend cornstarch and water to make a smooth paste.

2. Add vinegar, soy sauce, pineapple juice, sugar and pepper. Mix well.

3. Bring combined mixture to a boil; cook 5 minutes or until mixture thickens, stirring constantly.