Recipe - Philippine Fresh Lumpia

Cooking oil
One fourth cup Onion; finely chopped
1 Clove garlic; minced
One fourth cup Pork; raw, finely chopped
(or chicken)
One fourth cup Shrimp; peeled, deveined,
finely chopped
Three fourths cup Cabbage; finely shredded
One half cup Green beans; Frenchstyle,
frozen, thawed
One half cup Bean sprouts
One fourth cup Carrot; shredded
1 tablespoon Soy sauce
20 Wonton wrappers
Romaine leaves; in 1" pieces
Sweet Dipping Sauce

Add 1 tablespoon oil to a wok or large skillet; heat over mediumhigh heat.
Stirfry onion and garlic in hot oil for 1 minutes. Add meat and shrimp;
stir fry 2 minutes. Add cabbage, beans, bean sprouts, carrot and soy sauce;
stir fry 23 minutes. Remove from wok; cool slightly or cover and chill up
to 4 hours. Brush 2 e oil in a large skillet; heat over mediumhjigh heat.
Cook 3 wonton wrappers, one at a time, on one side only, 30 seconds or
until light brown.. Turn onto paper towels. Place one wonton wrapper,
unbrowned side up, with one corner facing you; top with a piece of
romaine. Spoon 1 a filling onto romaine. Roll up, folding in one side of
wonton wrapper and leaving other end open; fasten with a toothpick. Repeat
with remaining wrappers and filling adding oil to skillet as necessary.
Serve immediately with Sweet Dipping Sauce. Makes 1820 rolls.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 96.
Posted to MCRecipe Digest V1 #866 by Peg Baldassari
Baldassari@compuserve.com on Oct 26, 1997