Title: Fresh Lumpia
Categories: Fish Pork Filipino
Yield: 2 Servings
| 1 | lb | Ground pork, browned and fat drained |
| 1/2 | lb | Shrimp, shelled (save the shells!) |
| 3 | | Firm tofu, fried and cut into cubes |
| 1 | lg | 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 crosswise |
| 1 | bn | Lettuce (not iceberg) |
| 2 | tb | Soy sauce |
| 4 | tb | Vegetable oil |
| | | Salt and pepper |
| 2 | tb | Fish sauce ("patis"), optional |
| 2 | tb | Accent salt, optional |
| | | 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