Fresh Lumpia

This is the lumpia you normally buy at Little Store or at Green Patio Restaurant... but ours has a fresher taste, and our ingredients have greater variety. We usually serve this only on special occasions like when our ama comes for lunch because it's quite tedious to cook. We usually lay on the dining table the wrap, garnish and stuffing and wrap the lumpia by ourselves.

Good for 5-7 persons
Prep Time: 30 minutes
Cook Time: 3 hours

Stuffing:
1 kilo Carrots - grated
1 big Singkamas -
2 pc. Chicken breast – boiled then shredded
½ kilo Shrimp Medium or Suahe - peeled
5 pc. Tokwa – sliced very small
¼ kilo Togue
½ kilo Green Peas – sliced very small diagonally.
2 pc. Red Onion
1 bunch Garlic
Salt

Garnish:
Fried Sotanghon with Hoti
Peanut Powder
Chopped Garlic
Yensuy

Wrap:
Lumpia Wrapper
Green Lolo Rosa Lettuce

Directions:
1. Ready one kaldero (pot) and one wok. Put ½ cup water inside the pot and leave it to warm.
2. Heat 3 tablespoons of olive oil in the wok. Use high flame.
3. Then put in the garlic and onion. Wait for them to brown. Put salt to taste.
4. Toss in the shrimp. Cook in the shrimp until pink. Then transfer them to the pot for warming. Do #2 and #3 again.
5. Toss in the shredded chicken until cooked. Then transfer into pot. Do #2 and #3 again.
6. Then toss in the tokwa until cooked. Then transfer into pot. Do #2 and #3 again.
7. Then the carrots until cooked. Then transfer. Do #2 and #3 again.
8. Then the singkamas. Then transfer. Do #2 and #3 again.
9. Then the togue. Then transfer. Do #2 and #3 again.
10. Then the green peas. Then transfer. Do #2 and #3 again.
11. In the pot, mix everything. Then put to medium heat. Cook for 2 hours. Mix every now and then. Mix the vegetables well.
12. Transfer to strainer in the serving pot. (Use a serving pot w/ a built-in strainer)
13. Ready the garnish and wrap.
14. Serve.