FRESH LUMPIA

• 1 lb Ground pork, browned and
• -fat drained
• 1 /2 lb Shrimp, shelled (save the
• -shells!)
• 3 ea Firm tofu, fried and cut
• -into cubes
• 1 lg Onion, sliced
• 3 ea 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