Philippine fresh lumpia

Yield: 1 Servings

Measure Ingredient
Cooking oil
¼ cup Onion; finely chopped
1 Clove garlic; minced
¼ cup Pork; raw, finely chopped (or chicken)
¼ cup Shrimp; peeled, deveined, finely chopped
¾ cup Cabbage; finely shredded
½ cup Green beans; French-style, frozen, thawed
½ cup Bean sprouts
¼ cup Carrot; shredded
1 tablespoon Soy sauce
20 Wonton wrappers
Romaine leaves; in 1" pieces
Sweet Dipping Sauce

Add 1 tablespoon oil to a wok or large skillet; heat over medium-high heat.

Stir-fry onion and garlic in hot oil for 1 minutes. Add meat and shrimp; stir fry 2 minutes. Add cabbage, beans, bean sprouts, carrot and soy sauce; stir fry 2-3 minutes. Remove from wok; cool slightly or cover and chill up to 4 hours. Brush 2 e oil in a large skillet; heat over medium-hjigh heat.

Cook 3 wonton wrappers, one at a time, on one side only, 30 seconds or until light brown.. Turn onto paper towels. Place one wonton wrapper, un-browned side up, with one corner facing you; top with a piece of romaine. Spoon 1 a filling onto romaine. Roll up, folding in one side of wonton wrapper and leaving other end open; fasten with a toothpick. Repeat with remaining wrappers and filling adding oil to skillet as necessary.

Serve immediately with Sweet Dipping Sauce. Makes 18-20 rolls.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 96.

Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@...> on Oct 26, 1997

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