Lumpia with sweet potatoes

Yield: 6 servings

Measure Ingredient
1 cup Pork, finely cubed
6 tablespoons Lard
3 \N Cloves garlic, minced
1 medium Onion sliced
½ cup Diced bean curd
1 cup Raw shelled deveined shrimp
1 cup String beans, cut into 1\" pieces
3 cups Flour
1 tablespoon Salt
6 tablespoons Cornstarch
1 cup Water
1 cup Cabbage, cut into 1\" squares
1 cup Cubed sweet potatoes
\N \N Salt to taste
1 \N Stalk celery, finely chopped
20 \N Lumpia wrappers (recipe below)
\N \N Lumpia sauce (recipe below)
5 cups Water
\N \N Pork fat
½ cup Soy sauce
½ cup 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. LUMPIA WRAPPERS

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.

Submitted By ROBERT MILES On 10-31-95

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