1 kilo beef, sliced thinly (4x4 inch)
2 tbsp. calamansi juice
1 tbsp. soy sauce
pepper, vetsin to taste
2 cloves garlic, minced
1 cup ground beef
1/4 cup onions, chopped
1/4 cup bread crumbs, fine
1 egg
salt, pepper, vetsin to taste
strips of pickles, carrots and chinese chorizo
1/2 cup flour
1/4 cup tomato sauce
2 tbsp. red wine
enough water to simmer until tender
onion rings, mushroom slices and olives for garnishing

Marinate beef in soy sauce, juice and seasonings. Mix ground beef, onions, bread crumbs and seasonings. Mix egg into mixture. Place a portion of ground beef mixture on each beef slice and a strip of pickle, carrots and chinese chorizo. Roll up and secure with a toothpick. Dredge rolls in flour. Fry in hot oil until brown. Place rolls in sauce pan. Add tomato sauce and water. Simmer until tender. Add wine and simmer 2 minutes more. Season to taste. Garnish with onion rings, mushroom and olives.