Fresh Lumpia

• 3 Tbsp. cooking oil
• 1 Tbsp. anatto (atsuete)
• 2 Tbsp. vegetable oil
• 2 cloves garlic
• 1/2 c. onions, chopped
• 1/4 k. pork, cubed
• 1 1/2 c. soup stock
• 200 g. shrimp, shelled and coarsely chopped
• 1 c. sweet potato, cubed
• 1 c. potatoes, cubed
• 3 c. cabbage, shredded
• 2 c. snapbeans, strips
• 1 c. chickpeas, boiled
• 1/4 c. celery, finely chopped
• 4 pieces soy bean curd (tokwa)
• 2 Tbsp. fish sauce (patis)
• 1 tsp. m.s.g. (if desired)
• 20 pieces lettuce leaves
• 20 pieces Simex lumpia wrappers

1. Soak anatto in cooking oil.
2. Set aside.
3. Saute garlic in vegetable oil until light brown.
4. Add onions, pork and shrimp. Pour in soup stock and cover.
5. Cook over medium heat until pork is tender.
6. Add sweet potato and potatoes, cook for 5 minutes.
7. Then mix the rest of vegetables.
8. Strain atsuete-oil to the vegetable mixture.
9. Season with salt or fish sauce.
10. Cook until all vegetables are done.
11. Add m.s.g.
12. Cool in a colander while allowing liquid to drain out.

cooking oil, vegetable oil, garlic, onions, pork, soup stock, shrimp, sweet potato, potatoes, cabbage, snapbeans, chickpeas, celery, soy bean curd, fish sauce, lumpia wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838745 (may not work)