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Fresh Lumpia

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRESH LUMPIA
 Categories: Seafood, Ham/pork, Phillipines
      Yield: 2 Servings
 
      1 lb Ground pork, browned and
           -fat drained
    1/2 lb Shrimp, shelled (save the
           -shells!)
      3 ea Firm tofu, fried and cut
           -into cubes
      1 lg Onion, sliced
      3 ea Cloves garlic, crushed
      1 lb Turnips, cut into strips
      1 lb Potatoes, cut into cubes
      2 lb Pole beans, cleaned and cut
           -crosswise
      1 bn Lettuce (not iceberg)
      2 tb Soy sauce
      4 tb Vegetable oil
           Salt and pepper
      2 tb Fish sauce ("patis"),
           -optional
      2 tb Accent salt, optional
           Lumpia wrappers
 
  For the stock, boil the shrimp shells in 1 1/2 cups water. Saute the
  garlic, onions, ground port, shrimp, and tofu. Add the potatoes and
  1/2 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.
  Makes 2 dozen, depending on size of roll. Spread garlic sauce (below)
  liberally over lumpia. FRESH LUMPIA
 
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