Lumpia with Pork

(pic: ctto)

Ingredients

cooking oil
2 cloves garlic, peeled and minced
1 onion, peeled and chopped
1/4 pound ground pork
1 tablespoon fish sauce
1 medium camote , peeled and cut into 1-inch lengths matchsticks
1/4 cup water
1 large carrot, peeled and cut into 1-inch lengths matchsticks
1 cup green beans, cut thinly on a bias
4 cups bean sprouts
salt and pepper to taste
12 spring roll wrappers /lumpia wrappers



Instructions

1. In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.

2. Add ground pork and cook until lightly browned. Add fish sauce and cook for about 1 minute.

3. Add camote. Add water and bring to a boil. Continue to cook until camote are tender and most of the liquid is absorbed.

4. Add carrots and cook for about 1 minute or until half-done.  Add green beans and cook for about 1 minute.  Add bean sprouts and cook briefly for about 30 seconds. Season with salt and pepper to taste.

5. Remove vegetable mixture from heat and in a strainer, drain well of liquid. Refrigerate to cool completely.

6. Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.

7. Spoon about 2 tablespoons of vegetable mixture on the middle of the wrapper. Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.

8. In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown.

9. Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.