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Name: Philippine Lumpia
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 lb Lean boneless pork butt, cut; 1 Small onion, peeled and cut; Vegetable oil; 2 Celery tops; 2 ts Salt; 2 c Water; 1 c Finely diced celery; 1 Medium bay leaf; 2 ts Finely chopped garlic; 2 tb Soy sauce; Oil for deep frying; 1/4 lb Fresh bean sprouts, washed; 2 lb Chicken, cut in serving; 2 c All purpose flour; 2 c Cold water; 1/4 lb Slab bacon, trimmed of rind; 1 Medium onion, peel, quarter; 1 Small green cabbage; 1 1/2 lb Fresh green string beans,

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INGREDIENTS

1/2 lb Lean boneless pork butt, cut
1 Small onion, peeled and cut
Vegetable oil
2 Celery tops
2 ts Salt
2 c Water
1 c Finely diced celery
1 Medium bay leaf
2 ts Finely chopped garlic
2 tb Soy sauce
Oil for deep frying
LUMPIA WRAPPERS
1/4 lb Fresh bean sprouts, washed
2 lb Chicken, cut in serving
2 c All purpose flour
2 c Cold water
1/4 lb Slab bacon, trimmed of rind
1 Medium onion, peel, quarter
1 Small green cabbage
1 1/2 lb Fresh green string beans,

Servings

INSTRUCTIONS

Combine the chicken, pork, quartered onion, celery tops, bay leaf and 1 teaspoon salt in a heavy 3-4 quart saucepan. Pour in the water and bring to a boil over high heat. Reduce heat to low, cover tightly and simmer 20-30 minutes, or until chicken and pork are almost tender and show only slight resistance when pierced with the point of a small sharp knife. Remove chicken and pork, and when cool enough to handle, bone and skin the chicken and cut the meat and pork into 1/4" dice. Strain the broth and reserve it. Remove and discard the tough outer leaves of the cabbage, cut the cabbage into quarters. Cut out the cores and slice the quarters crosswise into 1/4" wide strips. In a heavy 12" skillet, cook the bacon over moderate heat, stirring frequently until it is crisp and has rendered all its fat. With a slotted spoon, transfer the bacon to paper towels to drain. Cook sliced onion and garlic in the bacon fat for about 5 minutes until the onion is soft and transparent but not brown. Add pork and chicken and stir 1-2 minutes, until the meat browns slightly. Add each vegetable in the following order: green beans, bean sprouts, celery and cabbage. Add the bacon bits, 1/2 the reserved broth, remaining salt and the soy sauce, turning constantly with a spoon, cook over medium heat 3 minutes longer. Transfer contents of the skillet to a colander and drain 10-15 minutes. Discard the liquid. (Filling will keep at room temp. 2-3 hours). Assembly: shape about 1/3 cup of filling into a cylinder about 5" long and 1" diameter, place in the center of a wrapper, leave about 1 1/2" of the wrapper exposed at each side. Roll the wraapper around the filling, tucking the ends inside as you roll. Heat oil in a deep fat fryer to about 375 deg F, and fry each lumpia about 2 minutes, or until they are golden brown and crisp. Drain on paper towels and serve immediately, or keep hot and serve. Wrappers: Combine flour and water and mix until it forms a smooth paste, the consistency of a heavy cream. Set a heavy 8" skillet over moderate heat for about 30 seconds. Dip a pastry brush in the oil and spread a light film over the bottom and sides of the skillet. Then immerse the tip of a 2" wide paintbrush into the batter, and with 5-6 overlapping strokes, cover the bottom of the skillet. Cook for a few seconds until it begins to curl away from the sides of the skillet. Lift the wrapper and transfer to a strip of lightly floured waxed paper. May be kept at room temp. no more that 2 hours. Source: Pacific and Southeast Asian Cooking

NOTES

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Philippine Lumpia

1/2 lb Lean boneless pork butt, cut
1 Small onion, peeled and cut
 Vegetable oil
2 Celery tops
2 ts Salt
2 c Water
1 c Finely diced celery
1 Medium bay leaf
2 ts Finely chopped garlic
2 tb Soy sauce
 Oil for deep frying
 LUMPIA WRAPPERS
1/4 lb Fresh bean sprouts, washed
2 lb Chicken, cut in serving
2 c All purpose flour
2 c Cold water
1/4 lb Slab bacon, trimmed of rind
1 Medium onion, peel, quarter
1 Small green cabbage
1 1/2 lb Fresh green string beans,

Combine the chicken, pork, quartered onion, celery tops, bay leaf and 1  teaspoon salt in a heavy 3-4 quart saucepan. Pour in the water and bring to  a boil over high heat. Reduce heat to low, cover tightly and simmer 20-30  minutes, or until chicken and pork are almost tender and show only slight  resistance when pierced with the point of a small sharp knife.    Remove chicken and pork, and when cool enough to handle, bone and skin  the chicken and cut the meat and pork into 1/4" dice. Strain the broth and  reserve it.    Remove and discard the tough outer leaves of the cabbage, cut the cabbage  into quarters. Cut out the cores and slice the quarters crosswise into 1/4"  wide strips.    In a heavy 12" skillet, cook the bacon over moderate heat, stirring  frequently until it is crisp and has rendered all its fat. With a slotted  spoon, transfer the bacon to paper towels to drain.    Cook sliced onion and garlic in the bacon fat for about 5 minutes until  the onion is soft and transparent but not brown. Add pork and chicken and  stir 1-2 minutes, until the meat browns slightly. Add each vegetable in the  following order: green beans, bean sprouts, celery and cabbage. Add the  bacon bits, 1/2 the reserved broth, remaining salt and the soy sauce,  turning constantly with a spoon, cook over medium heat 3 minutes longer.  Transfer contents of the skillet to a colander and drain 10-15 minutes.  Discard the liquid. (Filling will keep at room temp. 2-3 hours).    Assembly: shape about 1/3 cup of filling into a cylinder about 5" long  and 1" diameter, place in the center of a wrapper, leave about 1 1/2" of  the wrapper exposed at each side. Roll the wraapper around the filling,  tucking the ends inside as you roll.    Heat oil in a deep fat fryer to about 375 deg F, and fry each lumpia  about 2 minutes, or until they are golden brown and crisp. Drain on paper  towels and serve immediately, or keep hot and serve.    Wrappers: Combine flour and water and mix until it forms a smooth paste,  the consistency of a heavy cream. Set a heavy 8" skillet over moderate heat  for about 30 seconds. Dip a pastry brush in the oil and spread a light film  over the bottom and sides of the skillet. Then immerse the tip of a 2" wide  paintbrush into the batter, and with 5-6 overlapping strokes, cover the  bottom of the skillet. Cook for a few seconds until it begins to curl away  from the sides of the skillet. Lift the wrapper and transfer to a strip of  lightly floured waxed paper. May be kept at room temp. no more that 2  hours.    Source: Pacific and Southeast Asian Cooking

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Nutrition

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Serving Size: 1 Serving (286g)
Recipe Makes: 12 Servings

Calories: 162
Calories from Fat: 84 (52%)

Amt Per Serving		% DV

	Total Fat 9.4g	12 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 6.9g
Cholesterol 0mg		0 %
Sodium 57mg		2 %
Potassium 80.2mg		2 %
Total Carbohydrate 17g		5 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 15.9g
Protein 2.4g		3 %
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: 162

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