"Goomba38" > wrote in message
...
> When I make eggrolls (or wontons, lumpia or whatever else along those
> lines) I often cook the ground pork and/or beef I use first before
> combining with the other ingredients for the filling. But I recall using
> raw meat also many years ago. Is one way better than another in your
> opinion?
> Goomba
>

Forgot.... for springroll or lumpia I always parcook the meat, but never
veggies. They sort of steam in the carry-over cooking anyway.