Lumpiang Shanghai - cooking recipe

Ingredients

10 pieces lumpia wrapper or spring roll wrappers
1/2 lb. lean ground beef
1/4 c. chestnuts, chopped
1/4 c. carrots, pared and grated
1 clove garlic, minced
1 egg, slightly beaten
3 Tbsp. chopped onion
1 Tbsp. soy sauce
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
cooking oil

Preparation

Combine all ingredients thoroughly, except wrappers and oil. Divide into 10 parts.
Wrap each part in a lumpia wrapper, making a long thin cylinder.
Moisten ends with water to seal.
Fry 3 to 4 pieces at a time in medium-hot oil for about 6 to 8 minutes, rolling each piece to brown all sides evenly.
Drain on paper towels.
Cut into bite-size pieces.
Serve hot with sweet sour sauce.