Lumpia

        1 medium sweet potato (the white meat variety), diced
        1 cup cooked garbanzo beans

        Garbanzo beans can be cook a day ahead. Soak 2-3 cups of beans for 5 hours
        or overnight. Slow cooked until tender. Store remaining in the freezer for later use.

        ½ lb string beans, steamed and cut-up ½ inch
        1 pkg. fresh shiitake mushroom, chopped, saute with oil for 20 minutes or until
        liquid has evaporated. (optional but substitute celery and peas)
        2 carrots, chopped, and steamed
        1 sm. head cabbage, shredded and steam cooked
        1 pkg. med. or firm tofu, diced or cut in sliver or julienne

        Prepare paste by cooking ½ to 1 cup water and 1 tbsp of flour or cornstarch

        Combined ingredients in large bowl
        Fill each lumpia wrapper with 3-4 tablespoonful filling, then wrap envelope
        style and paste closed.
        Deep fry in medium heat until golden.

        Sauce for dipping:
        ½ cup coconut vinegar
        1/4 cup water
        ½ tsp. salt
        ½ tsp. sugar
        ½ tsp. grated ginger
        ½ tsp. peppercorn, pound in mortal and pestle
        3 cloves garlic, minced fine
        1 tbsp. fresh minced onion
        Combine this in a jar and shake well.

        Serve with steamed rice or by itself.

        VM

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