FILIPINO FRESH LUMPIA
Makes 2 dozen, depending on size of roll.
1 lbs Ground pork, browned and fat drained
1/2 lbs Shrimp, shelled (save the shells!)
3 pcs Firm tofu, fried and cut into cubes
1 large Onion, sliced
3 pcs Cloves garlic, crushed
1 lbs Turnips, cut into strips
1 lbs Potatoes, cut into cubes
2 lbs Pole beans, cleaned and cut crosswise
1 bunch Lettuce (not iceberg)
2 tbsp Soy sauce
4 tbsp Vegetable oil
Salt and pepper
2 tbsp Fish sauce ("patis") (optional)
2 tbsp Accent salt (optional)
1 pcs Lumpia wrappers
For the stock, boil the shrimp shells in 1 ½ cups water.
Saute the garlic, onions, ground port, shrimp, and tofu.
Add the potatoes and ½ cup stock.
Cook for 10 minutes, stirring constantly.
Add the beans and cook for another 5 - 10 minutes.
Then add turnips, soy sauce, vegetable oil, salt and pepper
(to taste), and fish sauce.
Continue to stir and cook for 5 more minutes.
Drain and save the broth for the dipping sauce.
Allow the mixture to cool.
Separate the lumpia wrappers carefully.
Line one end of the wrapper with a small piece of lettuce so that
the lettuce pokes out a little bit - this is the top of the roll.
Use 2 tbsp. of the mixture for filling (this will be a fatter roll
than for fried lumpia) on top of the lettuce and roll the wrapper.
Close the bottom end of the roll by folding it and securing it with
a little water.
Wrap each roll with wax paper(OPTIONAL).
Spread garlic sauce liberally over individual lumpia.
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