In article >, cshenk
> wrote:

> It's odd because I make really good lumpia, but this basic escapes me.

Leo's American lumpia from memory

Prep:
Find some lumpia skins, probably thaw and figure out how to peel them
apart one at a time when needed immediately lest they dry out. Asian
markets are where they are.

Ingredients:
1 pound hamburger
lets say a pound of onions
salt to taste
pepper to taste
lumpia skins

Method:
fry up hamburger and onions with salt and pepper to taste and put a
goodly dab on a lumpia skin. Before rolling, think of a micro thin
burrito with tucked in ends and a bit less filling that'll be about 3/4
inch thick and say 7 or 8 inches long when rolled. Put each rollup
aside until you're all done.
Fry in about a eighth inch of oil on all four sides until golden brown
and serve. They're delicious. Think Superbowl!

Although my lumpia are most certainly far from a authentic recipe,
they're quite tasty if you're fond of hamburger and onions in a crunchy
shell. Additions to the hamburger and onion filling are practically
endless for the inquisitive or wildly reckless.
Thanks cshenk for reminding me to buy some lumpia shells or whatever
they're called again. I hope the Asian market I know of is still there.
It's been a while.

leo