Lumpia Fresh

Ingredients :

Lumpia Wrapper

• 1 egg
• 1-1/2 cups water
• 1 tsp. salt
• 1 tsp. oil
• 1 cup all-purpose flour, sifted

Lumpia Filling

• 1/4 cup oil
• 1 tbsp. minced garlic
• 1/2 cup sliced onions
• 1/2 lb. corned beef
• 1/2 lb. sweet ham, chopped
• 2 cups mongo sprouts
• 1 cup carrots, cut into strips
• 2 cups singkamas (turnip), cut into strips
• 1 cup kamote (sweet potato), cut into strips
• 1 cup cabbage, shredded
• salt, pepper and sugar to taste

Lumpia Sauce

• 2 cups water (or broth from vegetables)
• 1/2 cup brown sugar, packed
• 3 tbsp. soy sauce
• 1 tsp. salt
• 3 tbsp. cornstarch dispersed in
• 3 tbsp. water
• 3 tbsp. crushed garlic, fried

Cooking Procedures :

Prepare Lumpia Wrapper:

1. Beat eggs slightly.  Add water, salt and oil.  Gradually add flour and blend until smooth.  Strain batter for a smoother mixture.
2. Brush frying pan with a little oil.  When hot, spoon about 2 tablespoons of batter into the pan.  Tilt pan from side to side to spread evenly.
3. Lift off wrapper when the sides separate from the pan.  Repeat the same procedure for all the batter.

Prepare Lumpia Filling:

1. Heat oil in a skillet.  Sauté garlic and onions.  Add corned beef and ham.  Cook for a few minutes and then add the vegetables.  Season to taste.
2. Cook until vegetables are tender and crisp.  Drain and cool.

Prepare Lumpia Sauce:

1. Mix the first 4 ingredients together.  Bring to a boil.  Thicken with dispersed cornstarch.
2. Let it boil for a few minutes, stirring constantly until thick.  Before serving add the fried garlic.

To Assemble:

1. Put a lumpia wrapper on a plate.  Put about 3 tablespoons of the lumpia filling at the middle.
2. Roll the wrapper.  Seal edges with a drop of water or with beaten egg.
3. Serve with lumpia sauce.
4. Makes 15-20.