Lumpia

—Cec Heftel, United States House of Representatives

• 1 clove garlic, crushed
• 1 medium onion, chopped
• Cooking oil
• 1/2 lb. chicken, julienned
• 1/2 lb. pork, julienned
• 1/2 lb. shrimp, shelled and sliced
• 1 cup shredded cabbage
• 1 cup bean sprouts
• 1 carrot, julienned
• Salt and pepper
• Lumpia* wrappers

Sweet-sour sauce:

• 1/2 Tbsp. cornstarch
• 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup sugar
• 1/2 Tbsp. catsup
• Salt and pepper

Saute garlic and onion in 1 Tbsp. oil. Add pork and chicken; simmer until done. Add shrimp, cabbage, bean sprouts, and carrot; cook 5 to 6 minutes, then drain. Salt and pepper to taste. Place 2 Tbsp. filling on wrapper, fold in sides, and roll up, using water to seal ends. Deep fry until browned. Serve hot with sauce.

Sauce: Dissolve cornstarch in water thoroughly. Add ingredients and stir while simmering until translucent.