Fresh Lumpia

• 3 cups cabbage shredded
• 2 cups green beans julienne strips
• 2 cups carrot julienne strips
• 3 cups rutabagas julienne strips
• 1 cup yam Sweet, julienne strips
• 1/2 cup garbanzos chick peas
• 1/4 cup chinese parsley cilantro
• 1 cup shrimps shelled and deveined
• 1 cup chicken breast cut in small strips
• 4 pieces bean curd firm tofu, julienne strips
• 2 cloves garlic
• 1 onion small Cooking, sliced
• salt to taste
• fish sauce to taste
• 1/4 cup cooking oil
• 1 cup water
• 1 cup brown sugar
• 1 1/2 tablespoons corn starch
• 2 tablespoons garlic minced, up to 3

1. Saute garlic in oil until light brown. Add chicken and onion. Season with fish sauce. Remove from pan. Repeat the process with the shrimp, but stir-frying quickly and remove from pan immediately. Return the chicken-onion mixture to the pan, add in sequences, green bean, garbanzos, carrot, rutabagas, yam, cabbage, bean curd. Add a little stock and allow to simmer until the desired tenderness. Season with salt, fish sauce to your taste. Add the Chinese parsley last, just before removing from the pan.
2. Lumpia Sauce:Bring the water to a boil. Add the sugar to the boiling water and stir until dissolved. Remove 1/4 cup of the syrup, add the cornstarch, blend into a slurry and return to the pot. Remove from heat when thickened. Mix in garlic.

cabbage, green beans, carrot julienne strips, rutabagas julienne strips, yam sweet, garbanzos chick peas, chinese parsley cilantro, chicken, bean curd, garlic, onion, salt, fish sauce, cooking oil, water, brown sugar, corn starch, garlic

Taken from www.yummly.com/recipe/Fresh-Lumpia-1655105 (may not work)