Vietnamese Lumpia with Pineapple Dipping Sauce

Add 1/2 inch of vegetable oil in a frying pan and put on medium heat.

For the lumpia, combine beef, onion, green onion, egg, cabbage, water chestnuts and soy sauce in bowl. Take a tablespoon of the mixture and put it in center of wonton wrapper. Roll wrapper and then dab some water on the seam of the wrapper to hold lumpia together.

Add several lumpia to pan. Cook 3–5 minutes on each side.

For the sauce, combine pineapple juice, white vinegar, cornstarch, brown sugar, salt, soy sauce, and ground ginger in a saucepan. Bring to a boil and cook for 1–2 minutes until thick. Serve as a dipping sauce for lumpia.