- 2 tbsp. oil
- 4 cloves garlic, pounded
- 1/4 cup onions, sliced
- 1 cup ground pork
- 1/2 cup chicken meat, chopped
- 1/4 cup shrimps, chopped and peeled
- 2 cups baguio beans, sliced thin
- 1 cup singkamas, sliced in thin strips
- 1 cup sayote, sliced in thin strips
- 2 cups chinese pechay stalks, cut into strips
- 1/2 cup carrots, cut in to strips
- 1/4 kilo long mongo bean sprouts
- 2 cups cabbage leaves, cut into strips
- 2 cups chinese pechay leaves, cut into strips
- 2 tbsp. kinchay, chopped
- salt, pepper, vetsin to taste
- WRAPPER: Use 2 recipes
- 2 eggs, slightly beaten
- 1 1/2 cup water
- 1/2 tsp. fine salt
- 1 tbsp. oil
- 1 cup cornstarch
Like every other Asian country The Philippines has a Loempia or lumpia as they call it in Philippines.These are not deep fried and fresh with a salad leave inside…Moslty eaten with a thickened soy sauce …but myself prefers a hotter sauce.
- Saute garlic and onions. Add pork, chicken. use 2 tablets of chicken stock dissolve in a little bit water and add.. Continue cooking and add rest of ingredients in the same order. Simmer until crisp tender. Adjust seasoning. Drain and let cool.
- Mix all ingredients in a bowl. Cook 1/4 cup portions in a Teflon pan. Makes 16 pieces.
- I cup of vinegar and 1 cup of sugar, in a pan bring to boil together with chopped red chili and sweet pepper. Bind with some cornstarch or tapioca.
- Place 3 tbsp. of filling in wrapper. Place a small piece of lettuce leaf in one end and roll. Serve with sauce .