FRESH LUMPIA

FRESH LUMPIA

Ingredients: 3 Tbsp. Cooking oil 1 Tbsp. Atsuete 2 Tbsp. Fat 2 cloves garlic ½ C. onions, chopped ¼ K. pork, cubed 1-1/2 C. water 200 grams. Shrimps shelled, chopped coarsely 1 C. potatoes, cubed 3 C. cabbage, shredded 2 C. String beans, strips 1 C. Garbansos, cooked ¼ C. Kinchay, stripped 4 pieces. Tokwa 1 C. Yellow Camote, cubed 1 Tsp. salt 2 Tbsp. Patis 20 pieces. Lettuce leaves 20 pieces. Lumpia wrapper coarsely 1 tsp. vetsin

Soak atsuete in 3 Tbsp. Of cooking oil. Set aside. Sauté garlic in 2 Tbsp. Fat until light brown. Add onions, pork and shrimps. Pour in water of soup stock and cover. Cook over medium heat until pork is tender. Add Camote, potatoes and cook for 5 minutes. then mix in rest of vegetables. Strain atsuete to the vegetable mixture. Season with salt and patis. Cook until all vegetables are done. Add 1 tsp. vetsin. Cool in colander while allowing liquid to drain out. When cool, wrap in Lumpia wrapper with a leaf of lettuce showing at one end. Serve with Lumpia sauce.