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Fresh Lumpia fish, filipino, pork 1 lb ground pork, browned and fat draine; d 1/2 lb shrimp, shelled (save the shells!) 3 firm tofu, fried and cut into cubes 1 large onion, sliced 3 cloves garlic, crushed 1 lb turnips, cut into strips 1 lb potatoes, cut into cubes 2 lb pole beans, cleaned and cut crosswi; se 1 bunch lettuce (not iceberg) 2 tablespoon soy sauce 4 tablespoon vegetable oil 1 salt and pepper 2 tablespoon fish sauce (patis), optional 2 tablespoon accent salt, optional 1 lumpia wrappers For the stock, boil the shrimp shells in 1 1/2 cups water. Saute the garlic, onions, ground port, shrimp, and tofu. Add the potatoes and 1/2 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. Makes 2 dozen, depending on size of roll. Spread garlic sauce (below) liberally over lumpia. FRESH LUMPIA Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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