Lumpia

Ingredients (Makes about 110 lumpia - adjust portions for
smaller amount)

3 - 4 Tblsp. Peanut oil
Garlic & Ginger to taste, crushed
8 ½ lbs. Ground pork
¼ lb. Cooked tiny shrimp, chopped finely
1 ½ - 2 medium onions, chopped
1 ½ - 2 carrots, grated & minced
frozen white corn to taste
frozen french-style green beans to taste
1 can water chestnuts, chopped finely
½ small head of cabbage, shredded
12 green onions, minced
Bean sprouts to taste, coarsely chopped
White & Black pepper, to taste
Garlic powder, to taste
Ginger, ground, to taste
Light soy sauce, to taste
Sake (rice wine) or Mirin (cooking wine), to taste
110 Lumpia (Spring Roll) wrappers
Cornstarch
Water

Filling Preparation

Heat oil over medium heat. Add crushed garlic & ginger until
lightly browned.
Add ground pork & stir until color changes.
Stir in onions, carrots, corn, green beans, and water
chestnuts. Sprinkle white & black pepper, garlic powder,
ground ginger, soy sauce & sake over to taste & stir well.
Add shredded cabbage, stirring thoroughly.
Stir in green onions and bean sprouts.
Add more white & black pepper, garlic powder, ground ginger,
soy sauce & sake.
Simmer until thoroughly cooked. Drain off excess liquid.

Assembling Lumpia

Mix enough cornstarch and water together to form a gravy-type
consistency. For each wrapper, spoon about 1 tblsp. filling
over one corner of the wrapper, if square, or over one side, if
round. Be sure it is distributed in an even line. Fold the
corner/side of the wrapper tightly over the filling. Roll it
once and then fold the side corners/sides over the roll. Brush
some of the cornstarch mixture over the edges of the wrapper
and continue rolling it tightly until reaching the top of the
wrapper. Brush the cornstarch mixture over the top edge and
roll it securely to seal. Freeze rolls until ready to cook.

Cooking Lumpia

Heat about 2 inches of cooking oil (I use canola) over medium-
high heat (around 360° or so). Carefully drop in lumpia and
cook until golden brown. Drain and serve warm with dipping
sauce.