Recipe for Fresh Lumpia

Ingredients

2 lb boneless pork or chicken breasts, m; inced
1 quart chicken stock
1 fresh ginger (1-inch piece)
1 teaspoon ground black pepper
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup brown sugar
1 tablespoon fresh garlic
2 tablespoon oil
1 cup sliced celery
1 cup julienned carrots
1 cup sweet potato, diced
3 cup napa cabbage
1 tablespoon brown sugar
2 tablespoon soy sauce
1 tablespoon lemon or lime juice
2 tablespoon crunchy peanut butter
2 tablespoon cornstarch, mixed with 1 tablespoon; water
2 each ounces glass noodles, soaked and ch; opped
1 pkg bahn trang rice papers
1 each head romaine lettuce, finely shredd; ed

Instructions

Simmer the pork or chicken in a broth made of the stock, ginger, pepper, soy sauce, vinegar, brown sugar and garlic until well done. Drain the meat and set aside. Heat the oil and stir-fry all of the vegetables until the sweet potato is nearly done. Add the brown sugar, soy sauce, lemon or lime juice and peanut butter. Cook for 2 to 5 minutes. Add the cornstarch mixture; stir and cook until thickened. Add the glass noodles and the meat. Cool.

Dip each rice paper wrapper in warm water briefly, until soft. Lay the wrapper on a warm damp towel. Place about 2 heaping teaspoons of the filling on the center of the wrapper. Cover the filling with about 1 tablespoon of shredded lettuce. Fold the bottom of the wrapper over the filling, then fold over the right and left sides. Roll up like a burrito. Eat immediately.

Sauce Suggestion: Combine 1 cup of chunky peanut butter, 1 cup of hoisin sauce and 1 cup of brown sugar and cook over low heat. Cool.





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