Meat and Potatoes Lumpia

Ingredients

• 1 cup canola oil 
• 16 ounce egg roll wrappers 
• 0.3 cup bell pepper green minced
• 8 servings ground pepper black to taste
• 1 pound ground beef lean
• 0.3 cup onion minced
• 1 cup peas-carrots mix shopping list mixed frozen thawed
• 5 medium potatoes peeled cut into 1/2-inch chunks
• 8 servings salt to taste

Equipment

• bowl
• frying pan
• paper towels
• pot
• deep fryer

Directions

1. Place potatoes in a pot with enough lightly salted water to cover, and bring to a boil. Cook 10 minutes, or until tender; drain.
2. Place the beef, onion, and green bell pepper in a skillet over medium heat. Season with salt and black pepper. Cook until beef is evenly brown and onion is tender.
3. Mix in peas and carrots, and continue cooking until heated through.
4. In a large bowl, mix the potatoes with the beef mixture. Cover and refrigerate (or place in the freezer) until cooled completely.
5. Heat the oil in a large skillet or deep fryer to 365 degrees F (185 degrees C).
6. Lay egg roll wrappers on a flat surface, and place about 1/4 cup filling in the center of each. Fold to form egg rolls, and seal with moistened fingers.
7. In batches, fry the egg rolls in the heated oil about 3 minutes on each side, until golden brown.
8. Drain on paper towels.