Filipino Fresh Lumpia

• 1 lb. ground pork, browned and fat drained
• 1/2 lb. shrimp, shelled (save the shells!)
• 3 pcs firm tofu, fried and cut into cubes
• 1 large onion, sliced
• 3 pcs cloves garlic, crushed
• 1 lb. turnips, cut into strips
• 1 lb. potatoes, cut into cubes
• 2 lb. pole beans, cleaned and cut crosswise
• 1 bunch lettuce (not iceberg)
• 2 Tbsp. soy sauce
• 4 Tbsp. vegetable oil
• salt & pepper
• 2 Tbsp. fish sauce ("patis"; optional)
• 2 Tbsp. accent salt (optional)
• 1 pkg. lumpia wrappers

1. For the stock, boil the shrimp shells in 1 1/2 c. water. Saute the garlic, onions, ground pork, shrimp, and tofu.
2. Add the potatoes and 1/2 c. stock. Cook for 10 minutes, stirring constantly.
3. Add the beans and cook for another 5 - 10 minutes. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce.
4. Continue to stir and cook for 5 more minutes.
5. Drain and save the broth for the dipping sauce.
6. Allow the mixture to cool.

ground pork, shrimp, onion, garlic, potatoes, pole beans, soy sauce, vegetable oil, salt, fish sauce, accent salt, lumpia wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22084 (may not work)