Fresh Lumpia

Ingredients:
3 tbsps. cooking oil
1 tsp. achuete
2 cloves garlic
2 tbsps. fat
½ cup onion, chopped
¼ k. pork cubed
1 cup shelled shrimps, coarsely chopped
1-½ cups water
20 pcs. lumpia wrapper
1 cup potatoes, cubed
3 cups cabbage, shredded
2 cups string beans, cut into strips
1 cup garbanzos, cooked
¼ cup kintsay
4 bean curds
1 tsp. salt
2 tbsps. patis
20 lettuce leaves

For the lumpia sauce:
½ cups sugar
3 tbsps. cornstarch
¼ cup soy sauce
1-½ cups water

Directions:
To make the sauce:
Mix together sugar, soy sauce, and water in a small saucepan.
Dissolve cornstarch in ¼ cup water and add into saucepan.
Cook and stir to prevent lumps, till thickened.
Remove from heat and set aside.(Macerated garlic may be served with the sauce.)

Soak achuete in three tablespoons oil; set aside.
Melt fat in skilled and sauté garlic until light brown.
Add onions, pork and shrimps; sauté till well coated with oil.
Also, add water.
Cover and cook over medium heat until the pork is tender.
Add potatoes and cook for 5 minutes more.
Stir in the rest of the vegetables.
Remove achuete from oil.
Add oil into vegetable mixture.
Season with salt and patis.
Cook until all vegetables are done.
Scoop out and cool in a colander, allowing liquid to drain.
When cooked, wrap in lumpia wrappers individually with a leaf of lettuce showing at one end.
Serve with the sauce.

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