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1
Grate the water chestnuts, celery rib and the carrot and place in a mixing bowl along with the sliced green onion.
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2
Set aside.
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3
In a large frying pan, over medium heat, put the oil.
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4
When the oil is hot, quickly stir in the garlic, and then add the ground beef.
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5
Stir-fry until the beef has browned.
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6
Add the vegetables from the mixing bowl and keep cooking, stirring frequently, 1-2 more minutes.
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7
Add the oyster sauce, salt and ground black pepper.
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8
Blend well and adjust seasonings if needed.
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9
Turn off heat and let cool.
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10
Put 1 Table. of filling in each lumpia/spring roll wrapper and roll tightly.
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11
Moisten ends with water to seal.
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12
Place finished lumpia seam side down on a large baking sheet, and cover with plastic wrap until all of the lumpia are made up.
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13
Deep fry 2-3 at a time in hot oil.
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14
When well browned, drain the lumpia on paper towels.
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15
Serve with lumpia sauce, catsup or soy sauce.
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16
Lumpia can quickly get soggy, so eat them as soon as they are fried.
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17
You can also freeze rolled up lumpia and fry them later.
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18
To use frozen lumpia, take out just the number needed, and deep fry in hot oil in batches.
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19
Allow more time for frying if the lumpia are frozen.
