Fresh Lumpia (Eggrolls)

• 3 Tbsp. cooking oil
• 1 Tbsp. anatto (asuete)
• 2 Tbsp. vegetable oil
• 2 cloves garlic, minced
• 1/2 cup onions, chopped
• 200 grams shrimps, shelled, coarsely chopped
• 1 cup sweet potato, cubed
• 1 cup potatoes, cubed
• 3 cups cabbage, shredded
• 1 cup chick peas
• 2 cups snap beans, strips
• 4 pieces soybean curd (tokwa)
• 2 Tbsp. fish sauce
• 20 pieces lettuce leaves
• 20 pieces Semex lumpia wrappers (egg roll wrappers)

1. Soak anatto in cooking oil.
2. Set aside.
3. Saute garlic in vegetable oil until brown.
4. Add onions, pork and shrimps.
5. Pour in soup stock and cover; cook over medium heat until pork is tender. Add sweet potato, potatoes and cook for 5 minutes.
6. Then mix the rest of vegetables.
7. Strain asuete oil to the vegetable mixture. Season with salt or fish sauce.
8. Cook until all vegetables are done.
9. Cool in a colander while allowing liquid to drain out. When cool, wrap in Semex lumpia wrappers with leaf of lettuce showing at one end.
10. Serve with lumpia sauce.

cooking oil, vegetable oil, garlic, onions, shrimps, sweet potato, potatoes, cabbage, chick peas, snap beans, soybean curd, fish sauce, semex lumpia wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114291 (may not work)