---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PHILIPPINE LUMPIA
  Categories: Filipino, Chicken, Pork
       Yield: 12 servings
  
       2 lb Chicken, cut in serving
            -pieces
     1/2 lb Lean boneless pork butt, cut
            -in 2-3 pieces
       1    Medium onion, peel, quarter
       2    Celery tops
       1    Medium bay leaf
       2 ts Salt
       2 c  Water
       1    Small green cabbage
     1/4 lb Slab bacon, trimmed of rind
            -and cut in 1/4 dice
       1    Small onion, peeled and cut
            -crosswise into paper thin
            -slices
       2 ts Finely chopped garlic
   1 1/2 lb Fresh green string beans,
            -trimmed and cut diagonally
            -into 1/4 lengths
     1/4 lb Fresh bean sprouts, washed
            -and husks removed
       1 c  Finely diced celery
       2 tb Soy sauce
            Oil for deep frying
 
 ----------------------LUMPIA WRAPPERS----------------------
       2 c  All purpose flour
       2 c  Cold water
            Vegetable oil
  
     Combine the chicken, pork, quartered onion, celery
   tops, bay leaf and 1 teaspoon salt in a heavy 3-4
   quart saucepan. Pour in the water and bring to a boil
   over high heat. 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.
     Remove chicken and pork, and when cool enough to
   handle, bone and skin the chicken and cut the meat and
   pork into 1/4 dice. Strain the broth and reserve it.
     Remove and discard the tough outer leaves of the
   cabbage, cut the cabbage into quarters. Cut out the
   cores and slice the quarters crosswise into 1/4 wide
   strips.
     In a heavy 12 skillet, cook the bacon over moderate
   heat, stirring frequently until it is crisp and has
   rendered all its fat. With a slotted spoon, transfer
   the bacon to paper towels to drain.
     Cook sliced onion and garlic in the bacon fat for
   about 5 minutes until the onion is soft and
   transparent but not brown. Add pork and chicken and
   stir 1-2 minutes, until the meat browns slightly. Add
   each vegetable in the following order: green beans,
   bean sprouts, celery and cabbage. Add the bacon bits,
   1/2 the reserved broth, remaining salt and the soy
   sauce, turning constantly with a spoon, cook over
   medium heat 3 minutes longer. Transfer contents of the
   skillet to a colander and drain 10-15 minutes. Discard
   the liquid. (Filling will keep at room temp. 2-3
   hours).
     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 1/2 of the wrapper
   exposed at each side. Roll the wraapper around the
   filling, tucking the ends inside as you roll.
     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. Drain on paper towels and
   serve immediately, or keep hot and serve.
     Wrappers: Combine flour and water and mix until it
   forms a smooth paste, the consistency of a heavy
   cream. Set a heavy 8 skillet over moderate heat for
   about 30 seconds. Dip a pastry brush in the oil and
   spread a light film over the bottom and sides of the
   skillet. Then immerse the tip of a 2 wide paintbrush
   into the batter, and with 5-6 overlapping strokes,
   cover the bottom of the skillet. Cook for a few
   seconds until it begins to curl away from the sides of
   the skillet. Lift the wrapper and transfer to a strip
   of lightly floured waxed paper. May be kept at room
   temp. no more that 2 hours.
   
   Source: Pacific and Southeast Asian Cooking
  
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