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1/2 c. cornstarch
1/2 c. all-purpose flour
1 tsp. salt
2 eggs, beaten
2 c. water
Butter for frying

Combine cornstarch, flour, and salt in a medium-sized bowl. Add eggs and water, mix well until smooth.

Heat a 6-inch skillet and butter very lightly. Spoon in a very thin layer of batter, just enough to cover the bottom of the pan. Cook on one side only until done. Turn onto waxed paper. Repeat until batter is used, stacking wrappers between squares of waxed paper. Set aside.

Yield: Wrappers for 6-8 servings.


1/2 lb. ground pork
4 cloves garlic, chopped
1 onion, chopped
1/2 lb. raw shrimp
2 tsp. salt
1/4 tsp. black pepper
2 med. potatoes
1 c. grated carrot
1/2 c. cooked garbanzos
1 c. bean sprouts
1 c. shredded cabbage
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. water
Lettuce leaves

Shell, devein, and chop shrimp. Peel potatoes and cut into narrow strips. Disperse cornstarch in 1 tablespoon water.

In a skillet, brown pork. Add garlic, then onion and shrimp. Saute and season with salt and pepper. Add potatoes, garbanzos, and carrots. Cover and cook until tender. Stir in bean sprouts and cabbage. Add soy sauce and cornstarch- water mixture; mix well and cook for 5 minutes.

Cool filling mixture and spoon a tablespoon in lumpia wrapper. Repeat with remaining filling and wrappers. Serve with Fresh Lumpia Sauce or Garlic Sauce. NOTE: Canned hear of palm or canned water chestnuts cut into thin strips can be added. Originally just fresh heart of palm was used instead of potatoes and carrots used for this recipe.

Makes 6-8 servings.


1/4 c. brown sugar
3 tbsp. cornstarch
1/4 c. soy sauce
2 tsp. ground garlic
1 c. meat broth

Combine sugar and cornstarch in a saucepan. Stir in soy sauce and garlic. Add broth and mix well. Cook over medium heat until mixture thickens. Serve over Fresh Lumpia.
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