Fried Lumpia

1 pound ground pork

1/2 pound shrimp -- shelled and cut small

2 medium potatoes -- peeled and diced small

2 medium carrots -- peeled and diced small

1 pound green beans -- trimmed and cut small

1/4 pound bean sprouts

1 small cabbage head -- shredded

2 cloves garlic -- minced

1 medium onion -- diced

30 egg roll skins

msg -- to taste

1-1/2 cups vegetable oil -- for frying

5 minutes. Add salt and MSG to taste. Drain before adding to wrapper. With wrapper corner toward you, place

2 to 3 tablespoons cooked mixture in wrapper. Roll into tight roll and seal end with a water-flour paste. Fry rolls in oil till brown over medium-medium high heat. Drain on paper towels.

Amounts can be adjusted to your tastes. May substitute two 14 oz. cans of French-style beans for the fresh green beans. Potatoes and carrots may be shredded instead of diced. May substitute canned bean sprouts for fresh.

Next step:

Lumpia Sauce

1 clove garlic -- crushed

1/2 cup brown sugar

1/2 cup soy sauce

1-1/2 cups water

4 tablespoons cornstarch

1/3 cups cold water

1 tablespoon vegetable oil

Mince the garlic and mix the cornstarch into the 1/3 cup water.

Heat the oil in a medium saucepan on medium heat; add garlic and saute until softened. Stir in brown sugar, soy sauce and 1-1/2 cups water. Slowly add cornstarch mixture stirring constantly until thickened.

Makes 4 cups.