Fried Lumpia (Fried Egg Roll)

Serves 4 Persons.


Ingredients:

• 2 cloves garlic
• 3 tablespoons cooking oil
• 1/2 cup onions, chopped
• 1/4 pound (125 grams) pork, sliced in thin strips
• 20 small shrimps, shelled
• 1 1/2 cups togue (mongo sprouts)
• 3 cups shredded cabbage
• 2 cups string beans, cut in long thin strips
• 4 2"x2"x1/2" pieces bean curd (tokwa) cut in strips
• 1 teaspoon salt
• pepper
• 1 1/2 cups water or soup stock
• 20 pieces lumpia wrapper

Lumpia Wrapper:

• 2 cups flour
• 1 cup cold water

 Procedure:

1. For Lumpia Wrapper:  Mix the water and flour well.  Work continuosly with the hands in up-and-down motion until the dough can be picked up at once.  Grease very slightly in a clean carajay (skillet).  Drop in a small ball of dough, pressing it into a round sheet lightly and evenly over the deep part of the carajay; lift and pick up very thin crust that sticks as it dries.
2. For Filling:  Saute garlic in cooking oil until light brown.  Add onions, pour, and shrimps.  Simmer for few minutes.  Add water or soup stock and continue cooking over medium heat until pork is tender.  Then mix in rest of vegetables.  Season to taste with salt and pepper.  Cook until all vegetables are done.  Cool in a colander, allowing liquid to drain out.  When cool, wrap in lumpia wrapper.  Fry lumpia in deep fat.  Serve with vinegar seasoned with salt and crushed garlic.  May be served with jelly plum sauce.
3. Caution:  Intense heat is to be avoided.  Work with medium heat.  Grease the carajay very slightly in the beginning, and avoid greasing it too often.  When the wrapper is removed, scrape out any remaining dough in the carajay with a knife and wipe it with a clean cloth.  Neatly trim the edges of the wrapper.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg.  (Recipe by Altavista Restaurant, Manila)