1 c pork,finely cubed

6 T lard
3 cloves garlic,minced
1 md onion,Sliced
1/2 c bean curd,Diced
1 c raw shelled shrimp,Deveined
1 c string beans,cut into 1-
pieces
1 c cabbage,cut into 1 squares
1 c sweet potatoes,Cubed
1 salt,To Taste
1 stalk celery,finely chopped
20 lumpia wrappers (recipe
below)
1 lumpia sauce (recipe below)

LUMPIA WRAPPERS

================

3 c flour

1 T salt

5 c water

1 pork fat

LUMPIA SAUCE

===================

6 T 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.