In large skillet, heat oil, add crumbled ground beef, cumin, salt, pepper, paprika, sautee 9 minutes. Set aside, save pan drippings.

Add chopped onion, chopped red sweet pepper, chopped garlic, sautee 7 minutes. Add browned beef, sautee 5 minutes.

Rinse red lentils, put in dutch oven with the rice, add 4 1/2 cups fresh cold water, 1/2 cup pan drippings, 2 beef bouillion cubes, bring to boil, boil 7 minutes with lid on, turn off, rest half an hour to let broth be absorbed. No need to soak red lentils first.

Mix lentils, rice, and sauteed beef and vegetables in dutch oven, let mingle 15 minutes.

Rinse rice wrapper under warm water till translucent, fill with 3 Tbs mix, close tight.

Fill butterleaf lettuce with 1 Tbs mix, wrap tight.

Beat egg, pour into warm buttered skillet, when solid, add 1 Tbs mix and wrap.