Lumpia (Spring Rolls)

Depending on your preferences, you can leave some of them out if you like ;)
Serves 8

Ingredients:
large spring roll wrappers
1 lb ground beef
1/4 lb shredded lettuce/white cabbage leaves
2 tbsp groundnut oil
1 small diced onion
1 diced garlic clove
1/4 lb french beans cut into 1" pieces
1 tbsp parsley
1/4 lb bean sprouts
2 potatoes; coarsely grated
2 small carrots; coarsely grated
1 tbsp light soy sauce
dash ground pepper
4 tbsp Indonesian sweet soy sauce
3 tbsp soft brown sugar
4 tbsp vegetable bouillon
1/2 tsp cornstarch

(Edited note) For the Carnivores:
Beef flavoring ingredients:
2 shots of Soya sauce
1 shot of Rice Vinegar
1 tablespoon Dried Basil
1 can of Beef Broth
1 dash pepper
1 teaspoon minced garlic
1 tablespoon minced onion

For the Vegetarians:
2 pkg Firm/Extra Firm Tofu, cut to bite-size cubes
1 can of Vegetable Stock

Directions:

Thaw spring roll wrappers if frozen; interleaving them between cloths

Wash the lettuce/white cabbage leaves. Remove the thickest part of the stalks. Dry thoroughly.

Heat the oil in a wok and stir fry the onion until transparent. (**Cook beef/Tofu until brown) Add the garlic, french beans and grated potatoes. Stir fry for 2 minutes. Add the bean sprouts, parsley and carrots. Stir well and add the light soy sauce, 2 tbsp water and the ground pepper. Stir well and bring to boil.

Reduce the heat and cook gently until almost all the liquid has evaporated. Transfer to a dish and allow to cool slightly.

Make the sauce (**Beef flavoring ingredients/Vegetable Stock) by slowly bringing to boil the Indonesian soy sauce, sugar, pepper, garlic and the vegetable bouillon. Dissolve the sugar in the sauce, stirring continuously. Cook gently for 2 - 3 minutes. Mix the cornstarch with 1 tbsp cold water. Stir into the sauce and cook, stirring until the sauce thickens. Simmer for 2 - 3 minutes

Spoon 2 tbsp of the filling on to each of the spring roll wrappers. For folding wrapper, follow package instructions. Use egg white or Tempura to seal edge. Fold the wrappers round the filling.

picture resource and copyright from sakurambokitchen.blogspot.com

Warning: Folding wrapper tightly will allow wrapper to break when cooking in hot oil.

Heat the oil in a wok and fry the spring rolls 2 - 3 at a time until golden brown.