Fried Lumpia
  • 1/2 kilo ground chicken
  • 1 cup vegetable oil (for frying)
  • 1/2 kilo ground pork
  • 1 cup bean sprouts
  • 1/4 kilo shrimps, peeled and diced small
  • 1 snall cabbage, shredded
  • 2 medium potatoes, peeled and diced small
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and dices small
  • 1 medium onion, diced
  • 1/2 kilo green beans, trimmed and cut small
  • Salt and glutamate to taste
  • Lumpia wrapper
 

Brown meat and chicken in pan. Remove from pan. Brown garlic and onion, add shrimp and salt. When shrimp is pink, add meat and chicken. When meat is cooked, add beans. When beans are soft, add potatoes and carrots. Cook till tender, then add cabbage and bean sprout last. Cook for 5 minutes. Add salt and glutamate to taste. Drain before adding to wrapper. With wrapper corner toward you, place 2 to 3 tablespoons cooked mixture in wrapper. Roll into tight roll and seal end with a water-flour paste. Fry rolls in oil till brown over medium-medium high heat. Drain on paper towels.

 
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