INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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