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]