Philippine lumpia (like mini eggrolls) Recipe

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Philippine lumpia (like mini eggrolls)

Artist:	_	Yield:	12
Categories:	Asian, Bakery, Chinese, Ethnic, Lumpia, Meats, Oriental, Pastry, Stuffed Dishes, Vegetables	Rating:	0
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Ingredients:

2	lbs	Chicken, cut in serving
		-pieces
1/2	lbs	Lean boneless pork butt, cut
		-in 2-3 pieces
1		Medium onion, peel, quarter
2		Celery tops
1		Medium bay leaf
2	tsp	Salt
2	cup	Water
1		Small green cabbage
1/4	lbs	Slab bacon, trimmed of rind
		-and cut in ? dice
1		Small onion, peeled and cut
		-crosswise into paper thin
		-slices
2	tsp	Finely chopped garlic
1 1/2	lbs	Fresh green string beans
		-trimmed and cut diagonally
		-into ? lengths
1/4	lbs	Fresh bean sprouts, washed
		-and husks removed
1	cup	Finely diced celery
2	tbsp	Soy sauce
		Oil for deep frying
		LUMPIA WRAPPERS
2	cup	All purpose flour
2	cup	Cold water
		Vegetable oil

Procedures:

1	Combine the chicken, pork, quartered onion, celery tops, bay leaf and 1 teaspoon salt in a heavy 3-4 quart saucepan.
2	Pour in the water and bring to a boil over high heat.
3	Reduce heat to low, cover tightly and simmer 20-30 minutes, or until chicken and pork are almost tender and show only slight resistance when pierced with the point of a small sharp knife.
4	Remove chicken and pork, and when cool enough to handle, bone and skin the chicken and cut the meat and pork into ? dice.
5	Strain the broth and reserve it.
6	Remove and discard the tough outer leaves of the cabbage, cut the cabbage into quarters.
7	Cut out the cores and slice the quarters crosswise into ? wide strips.
8	In a heavy 12" skillet, cook the bacon over moderate heat, stirring frequently until it is crisp and has rendered all its fat.
9	With a slotted spoon, transfer the bacon to paper towels to drain.
10	Cook sliced onion and garlic in the bacon fat for about 5 minutes until the onion is soft and transparent but not brown.
11	Add pork and chicken and stir 1-2 minutes, until the meat browns slightly.
12	Add each vegetable in the following order: green beans, bean sprouts, celery and cabbage.
13	Add the bacon bits, ?the reserved broth, remaining salt and the soy sauce, turning constantly with a spoon, cook over medium heat 3 minutes longer.
14	Transfer contents of the skillet to a colander and drain 10-15 minutes.
15	Discard the liquid.
16	(filling will keep at room temp.
17	2-3 hours).
18	Assembly: shape about 1/3 cup of filling into a cylinder about 5" long and 1" diameter, place in the center of a wrapper, leave about 1 ? of the wrapper exposed at each side.
19	Roll the wraapper around the filling, tucking the ends inside as you roll.
20	Heat oil in a deep fat fryer to about 375 deg f, and fry each lumpia about 2 minutes, or until they are golden brown and crisp.
21	Drain on paper towels and serve immediately, or keep hot and serve.
22	Wrappers: combine flour and water and mix until it forms a smooth paste, the consistency of a heavy cream.
23	Set a heavy 8" skillet over moderate heat for about 30 seconds.
24	Dip a pastry brush in the oil and spread a light film over the bottom and sides of the skillet.
25	Then immerse the tip of a 2" wide paintbrush into the batter, and with 5-6 overlapping strokes, cover the bottom of the skillet.
26	Cook for a few seconds until it begins to curl away from the sides of the skillet.
27	Lift the wrapper and transfer to a strip of lightly floured waxed paper.
28	May be kept at room temp.
29	No more that 2 hours