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Name: Lumpia with Sweet Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Salt; 1/2 c Soy sauce; 6 tb Lard; 20 Lumpia wrappers (recipe; 3 c Flour; Pork fat; 1/2 c Brown sugar; 1 c Cabbage, cut into 1" squares; 1/2 c Diced bean curd; 1 c String beans, cut into 1"; Lumpia sauce (recipe below); 6 tb Cornstarch; 3 Garlic minced; 1 Stalk celery, finely chopped; 1 c Water; 1 c Raw shelled deveined shrimp; 1 c Pork, finely cubed; 1 md Onion sliced; 1 c Cubed sweet potatoes; 5 c Water; Salt to taste

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INGREDIENTS

1 tb Salt
1/2 c Soy sauce
6 tb Lard
20 Lumpia wrappers (recipe
3 c Flour
Pork fat
1/2 c Brown sugar
1 c Cabbage, cut into 1" squares
1/2 c Diced bean curd
1 c String beans, cut into 1"
LUMPIA WRAPPERS
LUMPIA SAUCE
Lumpia sauce (recipe below)
6 tb Cornstarch
3 Garlic ; minced
1 Stalk celery, finely chopped
1 c Water
1 c Raw shelled deveined shrimp
1 c Pork, finely cubed
1 md Onion sliced
1 c Cubed sweet potatoes
5 c Water
Salt to taste

Servings

INSTRUCTIONS

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.

NOTES

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Lumpia with Sweet Potatoes

1 tb Salt
1/2 c Soy sauce
6 tb Lard
20 Lumpia wrappers (recipe
3 c Flour
 Pork fat
1/2 c Brown sugar
1 c Cabbage, cut into 1" squares
1/2 c Diced bean curd
1 c String beans, cut into 1"
 LUMPIA WRAPPERS
 LUMPIA SAUCE
 Lumpia  sauce (recipe below)
6 tb Cornstarch
3 Garlic minced
1 Stalk celery, finely chopped
1 c Water
1 c Raw shelled deveined shrimp
1 c Pork, finely cubed
1 md Onion sliced
1 c Cubed sweet potatoes
5 c Water
 Salt to taste

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.

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Nutrition

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Serving Size: 1 Serving (342g)
Recipe Makes: 6 Servings

Calories: 639
Calories from Fat: 206 (32%)

Amt Per Serving		% DV

	Total Fat 22.9g	30 %
	Saturated Fat 9.3g	47 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 2.5g
Cholesterol 21.6mg		7 %
Sodium 429.1mg		15 %
Potassium 186.8mg		5 %
Total Carbohydrate 99.6g		29 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 96.7g
Protein 8.9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 639

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