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Ingredients:
| 2 tbsp + | 3 cups | cooking oil |
| 1 pc | (80 g) | onion, sliced thinly |
| 2 | cloves | garlic, chopped |
| 3 cans | (260 g each) | STAR CORNED BEEF |
| 1/2 | tbsp | fish sauce (patis) |
| 1/4 | tsp | pepper |
| 1 | kg | mung bean sprouts (toge) |
| 1 pc | (100 g) | medium carrot, sliced into matchsticks |
| 1 | tsp | sesame oil |
| 19 | pcs | large lumpia wrappers (spring roll wrappers) |
Procedure:
1. In a pan, heat 2 tbsp oil and sauté onion and garlic. Add corned beef and sauté for 1 minute.
Add fish sauce, pepper, toge and carrot. Cook for 2 minutes and then add sesame oil. Mix well and cook for another minute. Drain excess liquid as needed. Set aside to cool.
2. Place every 2 tablespoons of corned beef mixture in the center of each lumpia wrapper. Fold and roll. Seal edges of wrapper with water.
3. Heat remaining oil in a pan. Fry lumpia in batches until golden brown. Drain excess oil on paper towels. Serve with vinegar, if desired.
Makes 8 servings
(Yield: 19 pc lumpia /2 pc per serving)
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