1 lb. lean ground beef
1 c. bean sprouts
1 c. shredded cabbage
1 c. julienne strips carrots
1 c. sliced thinly celery
1 sm. onion, thinly sliced
3 sm. garlic cloves, crushed
3 tbsp. oil
Salt & pepper to taste
Dash or more of soy sauce
1 pkg. lumpia or egg roll wrapper
1 sm. egg, beaten
Enough oil for deep frying

Lumpia or egg roll wrappers - Menlo brand - preferred, can be bought at any Oriental market. Pak `N Save also carries them.

Heat wok or frying pan. When hot, add oil and saute garlic and onions. Add lean ground beef. Season with salt and pepper at this point. Then add carrots, wait about a minute, then celery, wait another minute and lastly cabbage and bean sprouts. Stir after each addition. Taste. Add more seasoning if you desire. Add soy sauce to give some added flavor and color. When vegetables are crisp tender, turn off heat. Set aside to cool.

Drain any liquid. Put about a heaping tablespoon of meat and vegetable mixture to individually separated egg roll wrapper. Put mixture near one corner, then roll and fold ends then roll again tightly. Put a dab of beaten egg at the tip of the lumpa wrapper to seal it. Do the rest of the mixture this way until completed.

Heat wok or frying pan and put enough vegetable oil for deep frying the lumpias. When oil is hot enough, put lumpia one at a time but do not overcrowd them. Remove when they are golden brown. Drain them on paper towels at first and then transfer them to a serving dish. Yields about 30 eggrolls.