Yield: 6 servings
- 1 c Pork, finely cubed
- 6 tb Lard
- 3 Cloves garlic, minced
- 1 md Onion sliced
- 1/2 c Diced bean curd
- 1 c Raw shelled deveined shrimp
- 1 c String beans, cut into 1″ -pieces
- 1 c Cabbage, cut into 1″ squares
- 1 c Cubed sweet potatoes
- Salt to taste
- 1 Stalk celery, finely chopped
- 20 Lumpia wrappers (recipe -below)
- Lumpia sauce (recipe below)
- 3 c Flour
- 1 tb Salt
- 5 c Water
- Pork fat
- 6 tb Cornstarch
- 1 c Water
- 1/2 c Soy sauce
- 1/2 c Brown sugar
Boil the pork in a pot until tender and the fat comes out.
Remove the pork from the pot and drain.
Put the lard in a large skillet and saute the pork, garlic, onion and bean curd.
Add the shrimp, string beans, cabbage, sweet potatoes and a little water.
Season with the salt and cook over medium heat until tender.
Set aside on a platter to cool, add the celery on top.
Sift the flour into a bowl.
In another bowl, mix the salt with the water.
Add 1 cup of salted water to the flour to make a stiff dough.
Beat the dough hard against the sides of the mixing bowl to soften and make it elastic.
Add more of the water to soften the dough.
Continue beating and adding water until the mixture becomes very elastic and has a consistency of heavy cream.
Use only enough water to achieve this consistency.
Heat a frying pan greased with pork fat and pour in about 2 tablespoons of the thin batter, tilting the pan to spread the batter as thin as possible.
Turn the wrapper when it can be freed from the frying pan and fry quickly on the other side.
Remove from pan.
Do the same with the rest of the batter.
To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into a tight roll. Serve with lumpia sauce.
LUMPIA SAUCE Cook over low heat until thick, stirring constantly.
Remove from heat and let cool.