Lumpia

• 1 lb ground meat or poultry
• 2 cloves garlic, minced
• 1 large onion, minced
• 1 can (8 oz) water chestnuts, chopped
• 2 pkg (12 oz size) bean sprouts
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 tablespoon patis
• 2 tablespoons flour
• 1/4 cup water
• 40 lumpia wrappers
• Salad oil for frying

In a large saucepan, brown meat with garlic and onion. Add vegetables and seasonings; cook for 2 minutes. Drain and cool. Combine flour and water to make a paste. To make lumpia, place 2 tablespoons of 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 40 lumpia.