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Name: Fresh Lumpia
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Cooking oil; 1 c Water; 1 c Brown sugar; 1 1/2 tb Cornstarch; 2 tb Garlic minced, up to 3; 3 c Cabbage shredded; 2 c Green beans julienned; 2 c Carrot julienned; 3 c Rutabagas julienned; 1 c Sweet yam julienned; 1/2 c Garbanzos (chick peas); 1/4 c Chinese parsley (cilantro); 1 c Shrimps shelled and deveined; 1 c Chicken breast cut in small; 4 pcs bean curd (firm; 2 Garlic; 1 sm onion, cooking sliced; Salt to taste; Fish sauce to taste

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INGREDIENTS

1/4 c Cooking oil
LUMPIA SAUCE
1 c Water
1 c Brown sugar
1 1/2 tb Cornstarch
2 tb Garlic ; minced, up to 3
FILLING
3 c Cabbage ; shredded
2 c Green beans ; julienned
2 c Carrot ; julienned
3 c Rutabagas ; julienned
1 c Sweet yam ; julienned
1/2 c Garbanzos ; (chick peas)
1/4 c Chinese parsley ; (cilantro)
1 c Shrimps ; shelled and deveined
1 c Chicken breast ; cut in small
4 pcs bean curd ; (firm
2 Garlic
1 sm onion, cooking ; sliced
Salt to taste
Fish sauce ; to taste

Servings

INSTRUCTIONS

Lumpia is a traditional Filipino appetizer, not unlike eggrolls. Recipe from Chef Andy Pforzheimer : 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: 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. NOTE: lumpia; lumpia wrapper [LOOM-pee-ah] This Philippine version of the EGG ROLL consists of a lumpia wrapper (a thin "skin" made of flour or cornstarch, eggs and water) wrapped around a filling and fried. Sometimes a lettuce leaf is used to enfold the filling mixture, in which case lumpia is not fried. The filling can be made of chopped raw or cooked vegetables, meat or a combination of the two. Lumpia can be served as an appetizer or side dish. Posted to KitMailbox Digest by J Pellegrino on Sep 13, 1998,

NOTES

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Fresh Lumpia

1/4 c Cooking oil
 LUMPIA SAUCE
1 c Water
1 c Brown sugar
1 1/2 tb Cornstarch
2 tb Garlic minced, up to 3
 FILLING
3 c Cabbage shredded
2 c Green beans julienned
2 c Carrot julienned
3 c Rutabagas julienned
1 c Sweet yam julienned
1/2 c Garbanzos (chick peas)
1/4 c Chinese parsley (cilantro)
1 c Shrimps shelled and deveined
1 c Chicken breast cut in small
4 pcs bean curd (firm
2 Garlic
1 sm onion, cooking sliced
 Salt to taste
 Fish sauce to taste

Lumpia is a traditional Filipino appetizer, not unlike eggrolls. Recipe  from Chef Andy Pforzheimer <apforz@pfood.win.net>:    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:    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.    NOTE: lumpia; lumpia wrapper [LOOM-pee-ah] This Philippine version of the  EGG ROLL consists of a lumpia wrapper (a thin "skin" made of flour or  cornstarch, eggs and water) wrapped around a filling and fried. Sometimes a  lettuce leaf is used to enfold the filling mixture, in which case lumpia is  not fried. The filling can be made of chopped raw or cooked vegetables,  meat or a combination of the two. Lumpia can be served as an appetizer or  side dish.    Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on Sep  13, 1998,

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Nutrition

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Serving Size: 1 Serving (2825g)
Recipe Makes: 1

Calories: 3776
Calories from Fat: 778 (21%)

Amt Per Serving		% DV

	Total Fat 86.5g	115 %
	Saturated Fat 11.6g	58 %
	Monounsaturated Fat 45.5g
	Polyunsanturated Fat 24.2g
Cholesterol 483.8mg		149 %
Sodium 1143.6mg		39 %
Potassium 7672.1mg		202 %
Total Carbohydrate 650.1g		191 %
	Dietary Fiber 55.2g	221 %
	Sugars, other 594.9g
Protein 124.9g		178 %
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Calories per serving: 3776

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