LumpiaFRESH LUMPIA



  Lumpia is a traditional Filipino appetizer, not unlike eggrolls. Recipe from 
  Chef Andy Pforzheimer <apforz@pfood.win.net>:
  For the Filling:
    3 cups cabbage, shredded 
    2 cups green beans, julienne strips 
    2 cups carrot, julienne strips 
    3 cups rutabagas, julienne strips 
    1 cup sweet yam, julienne strips 
    1/2 cup garbanzos (chick peas) 
    1/4 cup chinese parsley
    1 cups shrimps, shelled and deveined 
    1 cup chicken breast, cut in small strips
    4 pieces bean curd (firm tofu), julienne strips 
    2 cloves garlic 
    1 small cooking onion, sliced 
    salt to taste 
    fish sauce to taste 
    1/4 cup cooking oil 
  Saute garlic in oil until light brown. Add chicken and onion. Season with fish 
  sauce. Remove from pan. Repeat the process with the shrimp, but stir-frying 
  quickly and remove from pan immediately. Return the chicken-onion mixture to 
  the pan, add in sequences, green bean, garbanzos, carrot, rutabagas, yam, 
  cabbage, bean curd. Add a little stock and allow to simmer until the desired 
  tenderness. Season with salt, fish sauce to your taste. Add the Chinese 
  parsley last, just before removing from the pan.
  To assemble the lumpia, you will need:
    Lumpia wrapper - commercially available 
    Romaine or green or red or butter lettuce 
  Lumpia Sauce
    1 cup water 
    1 cup brown sugar 
    1-1/2 tbsp corn starch 
    2-3 tablespoons garlic, minced 
  Bring the water to a boil. Add the sugar to the boiling water and stir until 
  dissolved. Remove 1/4 cup of the syrup, add the cornstarch, blend into a 
  slurry and return to the pot. Remove from heat when thickened. Mix in garlic. 


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  Chuck Taggart (e-mail chuck)