Categories: Appetizers, Filipino 
      Yield: 30 lumpia 
  
      1 lb Ground meat or poultry 
    1/4 ts Pepper 
      2    Garlic cloves; minced 
      1 tb Patis or soy sauce 
      1 lg Onion; chopped 
      2 tb Flour 
      1 cn (8 oz) water chestnuts 
           -- chopped 
    1/4 c  Water 
      2 lb Bean sprouts 
     30    Lumpia wrappers 
  1 1/2 ts Salt 
           Salad oil for frying 
  
  In a saucepan, brown meat with garlic and onion.  Add water 
  chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; 
  cook for 2 minutes.  Drain and cool thoroughly.  Combine flour and 
  water to make a paste.  To make lumpia, place 2 tablespoons 
  filling on a wrapper.  Fold nearest edge of wrapper over filling; 
  fold left and right sides toward center.  Roll tightly toward open 
  edge.  Seal with paste.  Heat oil to 375 F.  Fry lumpia until 
  golden brown; drain.  Serve with Lumpia Dipping Sauce.  Makes 30 
  lumpia. 
   
  (APRIL 1995) 
   
  Reprinted with permission from: 
  The Electric Kitchen & Hawaiian Electric Company, Inc. 
   
  [Meal-Master compatible format by Karen Mintzias]