Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| 2 | Cloves garlic |
| 1 large | Onion |
| 1 can | (8 oz.) water chestnuts, |
| Slivered | |
| 2 packs | (10 oz. size) chop suey |
| Vegetables | |
| 1½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Patis |
| 2 tablespoons | Flour |
| ¼ cup | Water |
| 40 | Lumpia wrappers |
| Deep fat for frying | |
| 3 | Cloves garlic, minced |
| ¼ cup | Vinegar |
| ⅛ teaspoon | Salt |
Brown beef well. Stir in garlic and onion; saute lightly. Add water chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain and cool throughly. Combine flour and water to form thin paste. To make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold neatly like and envelope. Seal with paste. Head deep fat to 375 degrees F. Combine remaining ingredients for sauce. Fry lumpia in hot fat until golden brown. Serve hot with sauce.
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