Filipino Spring Rolls/Lumpia

Ingredients:
1 lb ground beef
2-4 carrots, grated
1/2 onion, chopped
(grated cabbage)
(fresh garlic)
soy sauce
s&p
spring roll wrappers (25-30 count)
bowl of water
oil
sweet chili sauce (Mae Ploy brand is good)

Directions:
Combine the vegetables (carrots and onion; or cabbage and onion, or all options, even shredded celery). Stir in the ground beef and knead together. Add just enough soy sauce to saturate the mixture (a little less than 1/4 cup). Flavor with salt and pepper. Place 1 to 2 tablespoons of the mixture in the spring roll wrapper in a line, and roll. Pat the folded corner with water to help it stick. After all the meat mixture and wrappers are rolled, heat oil in a large skillet over medium heat. Place spring rolls in the oil, turning when golden brown, cooking about 4 minutes each side. Serve hot with sweet chili sauce and steamed rice.

Notes:
I LOVE these spring rolls! My friend from the Philippines taught me to make them with the carrots and onion, but she said you can also make them with chopped cabbage and garlic. I also tried them with shredded celery, which turned out great. It's not an exact recipe, so add what fits your preference, and enjoy! You need to purchase the spring roll wrappers at an Asian Market, found in the freezer section. Set them on the counter before you begin making the recipe, so they can defrost. Also, 30 spring rolls is a lot, so you can freeze them in a Pyrex pan before cooking them in the oil.

Time: 30 minutes prep, 8 minutes cooking
Source: Ligaya Kuiken