Vietnamese Lumpia with Pineapple Dipping Sauce

• 1 cup Vegetable Oil, Or As Needed For Frying
• 1 pound Ground Beef
• 1 cup Diced Onion
• 3/4 cups Finely Diced Green Onion
• 1 Raw Egg, Beaten
• 1- 1/2 cup Shredded Chopped Cabbage
• 1 can (8 Oz. Size) Chopped Water Chestnuts
• 1/4 cups Soy Sauce
• 1 package (12 Oz. Size) Wonton Wrappers
• 1 cup Pineapple Juice
• 1/2 cups White Vinegar
• 2 Tablespoons Cornstarch
• 1 cup Brown Sugar
• 1 teaspoon Salt
• 1 Tablespoon Soy Sauce
• 1- 1/2 teaspoon Ground Ginger

1. Add 1/2 inch of vegetable oil in a frying pan and put on medium heat.
2. For the lumpia, combine beef, onion, green onion, egg, cabbage, water chestnuts and soy sauce in bowl.
3. Take a tablespoon of the mixture and put it in center of wonton wrapper.
4. Roll wrapper and then dab some water on the seam of the wrapper to hold lumpia together.
5. Add several lumpia to pan.
6. Cook 35 minutes on each side.
7. For the sauce, combine pineapple juice, white vinegar, cornstarch, brown sugar, salt, soy sauce, and ground ginger in a saucepan.
8. Bring to a boil and cook for 12 minutes until thick.
9. Serve as a dipping sauce for lumpia.

vegetable oil, ground beef, onion, green onion, egg, cabbage, water, soy sauce, wonton wrappers, pineapple juice, white vinegar, cornstarch, brown sugar, salt, soy sauce, ground ginger

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vietnamese-lumpia-with-pineapple-dipping-sauce/ (may not work)