Lumpia with Sweet

Potatoes
Yield: 6 servings

Ingredients

1 c Pork, finely cubed

6 tb Lard
3 Cloves garlic, minced
1 md Onion sliced
1/2 c Diced bean curd
1 c Raw shelled deveined shrimp
1 c String beans, cut into 1" -pieces
1 c Cabbage, cut into 1" squares
1 c Cubed sweet potatoes
Salt to taste
1 Stalk celery, finely chopped
20 Lumpia wrappers (recipe -below)
Lumpia sauce (recipe below)

----------------------LUMPIA WRAPPERS-------------------------- 3 c Flour

1 tb Salt
5 c Water
Pork fat

------------------------LUMPIA SAUCE----------------------------

6 tb Cornstarch
1 c Water

1/2 c Soy sauce

1/2 c Brown sugar

Directions
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.