Lumpia consists mainly of vegetables and then whatever meat you would like to put in it. If I put a meat in the mixture, I prefer to use something ground as it makes it easier to roll the lumpia. Mind you, vegetable lumpia is also appropriate, just need to add more veggies to the mix. I have to be honest and say, I never use a measuring cup. Typically when I make lumpia, I get about 200 wrappers. (They typically package wrappers 25/pk) As far as vegetables are concerned, I try to get enough to make the 200 roll entree.

-Lumpia/Spring Roll Wrappers
-Medium sized head of cabbage
-Approx. 1 lb. fresh green beans
-1 bag of large carrots (peeled)
-3 to 4 potatoes (peeled)
-1 large onion
-3 tbsp. minced garlic
-3 lbs. ground beef
-2 eggs (separated)
-2 tbsp. seasoned salt

Chop all the vegetables very fine. I like to use my food processor simply because it's faster and more efficient, and I set it to the mince setting. Combine chopped vegetables with ground beef, add egg yellow and seasoned salt. MIX THOROUGHLY.

***You'll need to use lumpia wrappers. You can find these at any Filipino Grocer or sometimes in the produce department at your local grocer, next to tofu and soy products. Sometimes the wrappers are called Spring Roll Wrappers. Make sure you aren't getting dumpling or wonton wrappers, they are not the same thing and your lumpia won't taste as light and scrumptious!***

Step 1 - Peel or separate the wrappers in advance. Place them so that a corner is facing towards you.

Step 2 - Taking about 1 tablespoon worth of mixture, place it in the lower region in a straight line, evenly distributing the mix and forming a log-like shape.

Step 3 - Pull the corner closest to you over the mixture and roll back slightly, making a tight seal.

Step 4 - Take each side, folding it inwards over the center of the wrapper.

Step 5 - Continue to roll the wrapper towards the uppermost corner, being careful to tuck the sides in close as you get closer to the end. You're aiming for an envelope like tab at the top.

Step 6 - Using the egg white you separated earlier, seal the wrapper by pasting egg white to the lip of the tab and pressing it to the lumpia roll.

Step 7 - Time to cook! Be sure to have pre-heated your cooking oil to about 400 degrees. I use a deep fryer for the convenience, but in the past have pan fried lumpia with the same great taste.

Step 8 - Drain lumpia in a colander (keep a plate under it to catch grease drippings) and then place in serving dish. Best served hot and crispy. Some use fish sauce or sweet and sour sauce or soy sauce... it's all optional, depending on your tastes.

ENJOY!