2 lb Chicken, cut in serving
-pieces
1/2 lb Lean boneless pork butt, cut
-in 2-3 pieces
1 Medium onion, peel, quarter
2 Celery tops
1 Medium bay leaf
2 ts Salt
2 c Water
1 Small green cabbage
1/4 lb Slab bacon, trimmed of rind
-and cut in 1/4" dice
1 Small onion, peeled and cut
-crosswise into paper thin
-slices
2 ts Finely chopped garlic
1 1/2 lb Fresh green string beans,
-trimmed and cut diagonally
-into 1/4" lengths
1/4 lb Fresh bean sprouts, washed
-and husks removed
1 c Finely diced celery
2 tb Soy sauce
Oil for deep frying
----------------------LUMPIA WRAPPERS----------------------
2 c All purpose flour
2 c Cold water
Vegetable oil
Combine the chicken, pork, quartered onion, celery
tops, bay leaf and 1 teaspoon salt in a heavy 3-4
quart saucepan. Pour in the water and bring to a boil
over high heat. Reduce heat to low, cover tightly and
simmer 20-30 minutes, or until chicken and pork are
almost tender and show only slight resistance when
pierced with the point of a small sharp knife.
Remove chicken and pork, and when cool enough to
handle, bone and skin the chicken and cut the meat and
pork into 1/4" dice. Strain the broth and reserve it.
Remove and discard the tough outer leaves of the
cabbage, cut the cabbage into quarters. Cut out the
cores and slice the quarters crosswise into 1/4" wide
strips.
In a heavy 12" skillet, cook the bacon over moderate
heat, stirring frequently until it is crisp and has
rendered all its fat. With a slotted spoon, transfer
the bacon to paper towels to drain.
Cook sliced onion and garlic in the bacon fat for
about 5 minutes until the onion is soft and
transparent but not brown. Add pork and chicken and
stir 1-2 minutes, until the meat browns slightly. Add
each vegetable in the following order: green beans,
bean sprouts, celery and cabbage. Add the bacon bits,
1/2 the reserved broth, remaining salt and the soy
sauce, turning constantly with a spoon, cook over
medium heat 3 minutes longer. Transfer contents of the
skillet to a colander and drain 10-15 minutes. Discard
the liquid. (Filling will keep at room temp. 2-3
hours).
Assembly: shape about 1/3 cup of filling into a
cylinder about 5" long and 1" diameter, place in the
center of a wrapper, leave about 1 1/2" of the wrapper
exposed at each side. Roll the wraapper around the
filling, tucking the ends inside as you roll.
Heat oil in a deep fat fryer to about 375 deg F, and
fry each lumpia about 2 minutes, or until they are
golden brown and crisp. Drain on paper towels and
serve immediately, or keep hot and serve.
Wrappers: Combine flour and water and mix until it
forms a smooth paste, the consistency of a heavy
cream. Set a heavy 8" skillet over moderate heat for
about 30 seconds. Dip a pastry brush in the oil and
spread a light film over the bottom and sides of the
skillet. Then immerse the tip of a 2" wide paintbrush
into the batter, and with 5-6 overlapping strokes,
cover the bottom of the skillet. Cook for a few
seconds until it begins to curl away from the sides of
the skillet. Lift the wrapper and transfer to a strip
of lightly floured waxed paper. May be kept at room
temp. no more that 2 hours.
