Momma Green's Stateside Lumpia

Slice cabbage into short 2 inch slivers. Slice onion and chayote into thin 1 1/2 inch slivers (leave the skin on the chayote...there will be a small seed section in the center of the chayote that is better removed). Jullian the carrots and green beans into 1 inch or so slivers. Brown the hamburger in a wok or stir-fry pan scrambling the meat very small. Drain and wash the meat in hot water and place back into the pan. Add the vegetable and 1 tbs oil. Stir fry on medium heat w/ lid on, stirring occasionally, until vegetables are tender. Add soy sauce and continue cooking until most of the liquid is sucked up by the meat and vegetables. Drain meat mixture and let cool a little. Beat the egg in a small bowl (this will be used to seal the egg roll wrappers). Roll lumpia. Deep fry the lumpia in a deep pan with oil or fryer until golden brown. Serve with Sweet and sour sauce for dipping. To roll the lumpia, start at a corner of the egg roll wrapper facing toward your body and add about 1 full teaspoon (dinnerware teaspoon, not measuring spoon) of the meat mixture into the center of the wrapper. Fold the wrapper from the corner facing you over the meat to the other side, then fold the left and right side into the center and roll up and away from you to, adding a little eggwash with a fork at the final corner to close up the roll. Do this until you run out of meat mixture. Don't get frustrated if you've never rolled egg rolls before and tear a few. It happens all the time, even if you have practice. I just buy one more package than I think I'll need for bad rolls. 2 lumpia per serving.