vinegar 1/4 cup
 salt & pepper
 garlic2 cloves
 onion2 tbsp
chopped small
 canola oil2 tbsp
 onion 1/4 cup
diced fine
 garlic3 cloves
 oyster sauce1 tbsp
 ground beef 1/2 lb
 frozen mixed vegetables 1/2 lb
or more to taste
 egg1 whole
 lumpia wrapper
 canola oil


small bowl
medium skillet
large spoon
pastry brush
dutch oven
paper towel
Prepare the dipping sauce first by combining vinegar, salt, pepper, garlic, and onion in a small bowl. You'll want this readily available as soon as the first roll comes out of the fryer, plus the sauce flavors get to blend while you're preparing this dish. Our Uncle Boy says the longer it marinates, the better. :)
In a preheated pan with canola oil, sauté onion. Add the garlic just as the onions start to soften. You should hear a gentle sizzle. Stir for about 30 seconds.
Add the oyster sauce and stir. Increase heat to medium, then add the ground beef and cook until browned.
Off heat, mix in the frozen vegetables. The vegetables will soften slightly and will cool the meat. Drain and reserve.
Set up a rolling station with the peeled lumpia wrappers, a cutting board or work surface, the meat and veggie mixture, a large spoon, a pastry brush and some beaten egg to seal the rolls. Position a single lumpia wrapper diagonally on the work surface. To wrap, spoon a heaping tablespoon of the filling towards the front corner. Fold that corner away from you and gently roll the filling to create an even cylinder. When you have reached the half-way point, fold in the sides and continue rolling away from yourself. Roll the lumpia as tight as possible without tearing the wrapper - a snug roll will make for crunchier lumpia. Brush the remaining corner with the egg wash (or water) then roll to seal. Repeat until you run out of lumpia wrappers or filling.
Gradually preheat the oil in the dutch oven about 15 minutes before you plan to start frying. Deep fry the lumpia, then when golden, rest on a paper towel-lined plate to drain and cool.
While the lumpia is still warm and crunchy, serve with the dipping sauce. To maximize coverage and mitigate double dipping, we like to take an initial bite then spoon on the sauce.

Tita Menchu