Leonard Blaisdell wrote in rec.food.cooking:

> 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

Smile, quite different from what I make, but I bet they are a tasty
variety! Just watch for tryoing to tell you 'spring wrapper' or
won-ton wrapper is the same. It isn't the real thing and in asia, is
only used as a cheap replacement. They are easier to work with and the
poorer results show.

--