Fresh lumpia

Yield: 1 servings

Measure Ingredient
2 pounds Boneless pork OR chicken breasts, minced
1 quart Chicken stock
Fresh ginger (1-inch piece)
1 teaspoon Ground black pepper
½ cup Soy sauce
½ cup Vinegar
½ cup Brown sugar
1 tablespoon Fresh garlic
2 tablespoons Oil
1 cup Sliced celery
1 cup Julienned carrots
1 cup Sweet potato, diced
3 cups Napa cabbage
1 tablespoon Brown sugar
2 tablespoons Soy sauce
1 tablespoon Lemon or lime juice
2 tablespoons Crunchy peanut butter
2 tablespoons Cornstarch, mixed with 1 tablespoon water
2 eaches Ounces glass noodles, soaked and chopped
1 pack Bahn Trang rice papers
1 each Head Romaine lettuce, finely shredded

Simmer the pork or chicken in a broth made of the stock, ginger, pepper, soy sauce, vinegar, brown sugar and garlic until well done.

Drain the meat and set aside. Heat the oil and stir-fry all of the vegetables until the sweet potato is nearly done. Add the brown sugar, soy sauce, lemon or lime juice and peanut butter. Cook for 2 to 5 minutes. Add the cornstarch mixture; stir and cook until thickened. Add the glass noodles and the meat. Cool.

Dip each rice paper wrapper in warm water briefly, until soft. Lay the wrapper on a warm damp towel. Place about 2 heaping teaspoons of the filling on the center of the wrapper. Cover the filling with about 1 tablespoon of shredded lettuce. Fold the bottom of the wrapper over the filling, then fold over the right and left sides.

Roll up like a burrito. Eat immediately.

Sauce Suggestion: Combine 1 cup of chunky peanut butter, 1 cup of hoisin sauce and 1 cup of brown sugar and cook over low heat. Cool.

[Michelle Santos; Knight-Ridder News Service] [The Baltimore Sun; October 30, 1994] Posted by Fred Peters.

Submitted By FRED PETERS On 01-08-95

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