INGREDIENTS

INSTRUCTIONS

Lumpia is a traditional Filipino appetizer, not unlike eggrolls.
Recipe from Chef Andy Pforzheimer <apforz@pfood.win.net>:  Saute garlic
in oil until light brown. Add chicken and onion. Season  with fish
sauce. Remove from pan. Repeat the process with the shrimp,  but
stir-frying quickly and remove from pan immediately. Return the
chicken-onion mixture to the pan, add in sequences, green bean,
garbanzos, carrot, rutabagas, yam, cabbage, bean curd. Add a little
stock and allow to simmer until the desired tenderness. Season with
salt, fish sauce to your taste. Add the Chinese parsley last, just
before removing from the pan.  To assemble the lumpia, you will need:
Lumpia wrapper - commercially available Romaine or green or red or
butter lettuce  Lumpia Sauce:  Bring the water to a boil. Add the sugar
to the boiling water and stir  until dissolved. Remove 1/4 cup of the
syrup, add the cornstarch,  blend into a slurry and return to the pot.
Remove from heat when  thickened. Mix in garlic.  NOTE: lumpia; lumpia
wrapper [LOOM-pee-ah] This Philippine version of  the EGG ROLL consists
of a lumpia wrapper (a thin "skin" made of  flour or cornstarch, eggs
and water) wrapped around a filling and  fried. Sometimes a lettuce
leaf is used to enfold the filling  mixture, in which case lumpia is
not fried. The filling can be made  of chopped raw or cooked
vegetables, meat or a combination of the  two. Lumpia can be served as
an appetizer or side dish.  Posted to KitMailbox Digest  by J
Pellegrino <gigimfg@ix.netcom.com>  on Sep 13, 1998, converted by
MM_Buster v2.0l.

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