1 c  Pork, finely cubed
6 tb Lard
3    Cloves garlic, minced
1 md Onion sliced
1/2 c  Diced bean curd
1 c  Raw shelled deveined shrimp
1 c  String beans, cut into 1"
-pieces
1 c  Cabbage, cut into 1" squares
1 c  Cubed sweet potatoes
Salt to taste
1    Stalk celery, finely chopped
20    Lumpia wrappers (recipe
-below)
Lumpia  sauce (recipe below)

LUMPIA WRAPPERS
3 c Flour
1 tb Salt
5 c Water
Pork fat

–LUMPIA SAUCE–
6 tb Cornstarch
1 c Water
1/2 c Soy sauce
1/2 c Brown sugar

Boil the pork in a pot until tender and the fat comes out. Remove the pork
from the pot and drain. Put the lard in a large skillet and saute the
pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage,
sweet potatoes and a little water. Season with the salt and cook over
medium heat until tender. Set aside on a platter to cool, add the celery on
top.

LUMPIA WRAPPERS

Sift the flour into a bowl. In another bowl, mix the salt with the water.
Add 1 cup of salted water to the flour to make a stiff dough. Beat the
dough hard against the sides of the mixing bowl to soften and make it
elastic. Add more of the water to soften the dough. Continue beating and
adding water until the mixture becomes very elastic and has a consistency
of heavy cream. Use only enough water to achieve this consistency. Heat a
frying pan greased with pork fat and pour in about 2 tablespoons of the
thin batter, tilting the pan to spread the batter as thin as possible. Turn
the wrapper when it can be freed from the frying pan And fry quickly on the
other side. Remove from pan. Do the same with the rest of the batter.

To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into
a tight roll. Serve with lumpia sauce.

LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove
from heat and let cool.