Fresh Vegetable Lumpia

My daughter Erica has asked for this receipt several times remembering 

it  from her Mother's cooking.  So here  it my best try at it.  Miss Julie used a 

sauce that I didn't quite care for so I have substituted a Soy-Garlic sauce 

that I do like.

Fresh Vegetable Lumpia

12 lumpia (spring roll) wrappers

2 medium size sweet potatoes

1 tablespoon minced garlic

1 onion, chopped

1/4 cup sweet butter

6 ounces ground or finely minced pork

4 ounces green beans, sliced diagonally into small pieces

1 carrot, julienne

1/2 head Napa cabbage, cut into shreds

1 teaspoon sesame seeds

salt and pepper

With a vegetable peeler, peel the sweet potatoes. Cut into 1/2″ x 1/2″ cubes and soak in cold water to prevent discoloration.

Heat a large skillet or wok. Melt the butter and hot, lightly fry the sweet potato cubes until the edges start to brown. With a slotted spoon, remove to a plate.

Reheat the butter and saute the garlic until fragrant. Add the onions and cook until soft. Add the ground pork. Cook until no longer pink.

Add the green beans, carrot, Napa cabbage and the sesame seeds. Season with salt and pepper. Cook over medium heat, stirring until vegetables are crisp tender. The water from the vegetables will be enough to cook everything.

A few seconds before the vegetables are done, stir in the sweet potatoes and cook until heated through. Turn off the heat and cool for a few minutes.

Separate the lumpia (spring roll) wrappers. Place 2-3 tablespoons of vegetables at the center of each wrapper and roll, folding the sides inward. Repeat until all the wrappers are filled. Serve with soy-garlic sauce.

Serves 6

Soy-Garlic sauce

1/4 cup dark soy sauce

1 tablespoon minced fresh garlic

1-1/2 cups water

2 tablespoons cornstarch

3 tablespoons sugar

Mix all the ingredients together in a small saucepan. Stir until both the sugar and cornstarch are completely dissolved. The liquid will appear cloudy.

Cook over medium heat, stirring often. When mixture reaches the boiling point, the cloudiness will start to disappear and the liquid will start to become clear. DO NOT STOP STIRRING. After about 30 seconds, the mixture will be thick and clear.

Turn off heat. Let sauce stand covered for 5 minutes to let the garlic develop its flavor. Uncover and stir.