Ingredients: |
Ingredients: ½ 4-lb. chicken, cut in 6 pieces
½ lb. boneless pork butt, cut in 2 pieces
1 onion, quartered
1 bay leaf
3 tsp. salt
water
6 oz. slab bacon cut in 1/4-inch dice
1 heaping Tbsp. crushed garlic
1 small onion, thinly sliced
1 ½ lb. Napa cabbage, sliced in thin strips
1 ½ c. fresh bean sprouts, bean removed
1 c. diced celery
2 Tbsp. fish sauce
½ tsp. sugar
½ tsp. black pepper
Lumpia wrappers
peanut oil for frying
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Directions: |
Directions:Place the chicken, pork, onion, bay leaf, and 1 tsp. salt in a pot, cover with water and simmer for 20 minutes, or until meat is cooked. Remove the chicken and pork from the broth - strain and reserve it - and when the meat is cool enough to handle, cut the meat into ¼-inch dice. Heat a skillet and cook the bacon in it until crisp. Remove it with a slotted spoon. Heat the bacon fat and cook garlic and onion in it until the onion is translucent. Add the pork and chicken and cook, stirring until the meat starts to brown. Add the Napa cabbage and cook, stirring another few minutes. Add the bean sprouts and celery and stir briefly. Add the cooked bacon, ½ c. of the reserved broth, 2 tsp. salt, the fish sauce, sugar and black pepper; cook stirring for 3 minutes over high heat until the vegetables are thoroughly wilted. Transfer to a colander and drain.
To assemble the Lumpia: Place the wrapper in front of you. Put a couple of tablespoons of the filing across the bottom third of the wrapper an inch from either edge of the wrapper. Lift the bottom edge of the wrapper over the filling and proceed to roll it as tightly as you can into a neat cylinder. The edges will seal if brushed with a little water or beaten egg white.
Fry the lumpia in 375º F oil, turning, for about 2 minutes or until golden brown. Serve them with a dipping sauce of your choice. (I like hot mustard.)
Yield: Approx. 2 dozen |
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