Lumpiang Shanghai

• 10 pieces lumpia wrapper or spring roll wrappers
• 1/2 lb. lean ground beef
• 1/4 c. chestnuts, chopped
• 1/4 c. carrots, pared and grated
• 1 clove garlic, minced
• 1 egg, slightly beaten
• 3 Tbsp. chopped onion
• 1 Tbsp. soy sauce
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/8 tsp. pepper
• cooking oil

1. Combine all ingredients thoroughly, except wrappers and oil. Divide into 10 parts.
2. Wrap each part in a lumpia wrapper, making a long thin cylinder.
3. Moisten ends with water to seal.
4. Fry 3 to 4 pieces at a time in medium-hot oil for about 6 to 8 minutes, rolling each piece to brown all sides evenly.
5. Drain on paper towels.
6. Cut into bite-size pieces.
7. Serve hot with sweet sour sauce.

lumpia wrapper, lean ground beef, chestnuts, carrots, clove garlic, egg, onion, soy sauce, sugar, salt, pepper, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223720 (may not work)