Lumpia, Pampango Style(Vegetable Spring Rolls)

• 1/4 cup vegetable oil
• 3 cloves garlic, chopped
• 1 large onion, sliced
• 1 lb. pork, sliced small and thin
• 2 cups sweet potatoes, cubed 1/2 inch
• 2 cups red potatoes, cubed 1/2 inch
• 2 cups green beans, cubed 1/2 inch
• 2 cups carrots, cubed 1/2 inch
• 3 cups cabbage, shredded
• 1/2 to 1 cup chicken broth
• salt and pepper to taste
• Philippine lumpia wrappers (thin egg roll wrappers)

1. Use a 6 to 8 quart saucepan, saute garlic in oil.
2. Add onions and sliced pork.
3. Cover and cook until meat is tender.
4. Season with salt and pepper.
5. Add sweet and red potatoes, cooking until slightly tender.
6. Add green beans, carrots, and cabbage.
7. Mix well. If needed, add broth.
8. Continue cooking with occasional stirring until vegetables are tender.
9. Remove from heat.
10. Drain in a colander and cool.

vegetable oil, garlic, onion, pork, sweet potatoes, red potatoes, green beans, carrots, cabbage, chicken broth, salt, lumpia wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38308 (may not work)