Beef Lumpia

• 2 lbs ground beef
• 4 garlic cloves, crushed
• 1 1/2 cups chopped onions
• 1 cup chopped peeled carrot
• 3 tablespoons fish sauce
• 1 egg, slightly beaten
• 32 ounces spring roll wrappers (about 72 wrappers)
• salt, as needed
• pepper, as needed
• oil, for deep-frying

1. Crumble and brown ground beef in large skillet or wok. Remove excess fat. Stir in garlic and onions and stir-fry until tender.
2. Add carrots and fish sauce and cook 5 minutes. Season to taste with salt and.
3. pepper. Transfer into colander to drain off any drippings (to prevent wrappers from getting soggy).
4. Place about 1 tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip).
5. Roll tightly halfway then fold in both sides, continue rolling toward other.
6. tip. Moisten corner edges with egg or water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.).
7. Heat oil to 375 degrees in deep-fryer or wok.
8. Drop lumpia, few pieces at time, and fry until golden brown on all sides. Drain on paper towels.
9. Serve with sweet and sour sauce.

ground beef, garlic, onions, peeled carrot, fish sauce, egg, spring roll wrappers, salt, pepper, oil

Taken from www.food.com/recipe/beef-lumpia-235779 (may not work)