FILIPINO FRESH LUMPIA Makes 2 dozen, depending on size of roll. 1 lbs Ground pork, browned and fat drained 1/2 lbs Shrimp, shelled (save the shells!) 3 pcs Firm tofu, fried and cut into cubes 1 large Onion, sliced 3 pcs Cloves garlic, crushed 1 lbs Turnips, cut into strips 1 lbs Potatoes, cut into cubes 2 lbs Pole beans, cleaned and cut crosswise 1 bunch Lettuce (not iceberg) 2 tbsp Soy sauce 4 tbsp Vegetable oil Salt and pepper 2 tbsp Fish sauce (”patis”) (optional) 2 tbsp Accent salt (optional) 1 pcs Lumpia wrappers Procedures:
- For the stock, boil the shrimp shells in 1 ½ cups water.
- Saute the garlic, onions, ground port, shrimp, and tofu.
- Add the potatoes and ½ cup stock.
- Cook for 10 minutes, stirring constantly.
- Add the beans and cook for another 5 – 10 minutes.
- Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce. Continue to stir and cook for 5 more minutes.
- Drain and save the broth for the dipping sauce.
- Allow the mixture to cool.
- Separate the lumpia wrappers carefully.
- Line one end of the wrapper with a small piece of lettuce so that the lettuce pokes out a little bit – this is the top of the roll.
- Use 2 tbsp. of the mixture for filling (this will be a fatter roll than for fried lumpia) on top of the lettuce and roll the wrapper.
- Close the bottom end of the roll by folding it and securing it with a little water.
- Wrap each roll with wax paper (OPTIONAL).
- Spread garlic sauce liberally over individual lumpia.
