Lumpia

• 1 Tbsp. oil
• 1 lb. lean pork, sliced thin
• 1 clove garlic, grated
• 1/4 cup patis (fish sauce)
• 1 round onion, sliced thin
• 1 oz. dried shrimp, chopped (soak first in water to soften)
• 2 med. carrots, sliced in thin strips
• 1 pkg. (8 oz.) green beans, sliced diagonally
• 1/2 med. head cabbage, sliced thin
• 1 pkg. bean sprouts
• 1/2 lb. fresh shrimp, chopped
• 1 box (18 oz.) lumpia wrappers
• Oil

Heat oil in pan. Brown pork and garlic. Add patis; cook for 1 minute, stirring often. Stir in remaining ingredients in the following order: onion, dried shrimp, carrots, green beans, cabbage, bean sprouts and fresh shrimp. Cook for approximately 2 minutes. Strain and cool mixture. Place 1 Tbsp. of filling about 2 inches from the edge of each wrapper. Fold edge and sides over filling and roll toward open end. Moisten edge with water and seal. Deep fry until golden brown.