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Lumpia

asian, filipino, pickles, breakfast, vegetarian
lamb

1 pkg lumpia wrappers (simex)
2 lb gr. beef or 1/2 beef & 1/2
1 pork sausage
1 medium onion, chopped
4 centiliter or 6 garlic, minced
2 large carrots, shredded
1/4 head cabbage, shredded
1 fresh bean sprouts to taste
2 teaspoon salt
1/4 teaspoon heaping, pepper
1 bamboo shoots to taste
1 dipping sauce for lumpia
2 centiliter garlic, minced
1 medium green onion, chopped
3 siling labuyo peppers,
1 minced
1 cup soy sauce, kikkoman

LUMPIA Saute onion and garlic in large fry pan or wok. Add ground beef, salt and pepper. Cook until done. Drain, add cabbage and carrots. Add a little water to create steam. Cover until almost done. Add bean sprouts and bamboo shoots. When tender, drain all in colander to remove grease. When cool, wrap. Wrap by placing 1-1/2 Tbls mixture on edge of wrapper. Roll 1 1/2 to 2 rolls and fold side edges toward middle and continue rolling. Seal wrapper with milk. Any holes or tears can be patched by rubbing with milk. DIPPING SAUCE Mince garlic and peppers. Chop green onion and put in small bowl. Add Soy Sauce, refridgerate and let sit at least one hour before using. Siling Labuyo peppers are very hot!!! Don't over do them. Lovers of hot peppers should give them a try. They can be found in many asian food stores.

Yield: 1 batch

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