Lumpia (Filipino Egg Rolls) Serving Size : 15 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chicken -- or turkey 1 pound ground pork 1/2 pound shrimp -- shelled & cut small 2 medium potatoes -- peeled & diced small 2 medium carrots -- peeled & diced small 1 pound green beans -- trimmed & cut small 1/4 pound bean sprouts 1 small cabbage head -- shredded 2 cloves garlic -- minced 1 medium onion -- diced 30 egg roll skins msg -- to taste 1 1/2 cups vegetable oil -- for frying Brown meat and chicken in pan (no water or grease). Remove from pan. Brown garlic and onion in butter; add shrimp and salt. When shrimp is pink, add meat and chicken. When meat is cooked, add beans. When beans are soft, add potatoes and carrots. Cook till tender, then add cabbage and bean sprout last. Cook for 5 minutes. Add salt and MSG (monosodium glutamate) to taste. Drain before adding to wrapper. With wrapper corner toward you, place 2 to 3 tablespoons cooked mixture in wrapper. Roll into tight roll and seal end with a water-flour paste. Fry rolls in oil till brown over medium-medium high heat. Drain on paper towels. Amounts can be adjusted to your tastes. May substitute two 14 oz. cans of French-style beans for the fresh green beans. Potatoes and carrots may be shredded instead of diced. May substitute canned bean sprouts for fresh. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Lumpia Sauce, if desired.