Serves: 30-36
Ingredients: 1/4 cup vegetable oil
3 cloves garlic, chopped
1 large onion, sliced
1 pound pork, sliced small and thin
2 cups sweet potatoes, cubed 1/2 inch
2 cups red potatoes, cubed 1/2 inch
2 cups green beans, cubed 1/2 inch
2 cups carrots, cubed 1/2 inch
3 cups cabbage, shredded
1/2 to 1 cup chicken broth
salt and pepper to taste
Philippine lumpia wrappers (thin egg roll wrappers)
Cooking Method:
Using a 6 to 8 quart saucepan, saute garlic in oil. Add onions and sliced pork. Cover and cook until meat is tender. Season with salt and pepper. Add sweet and red potatoes, cooking until slightly tender. Add green beans, carrots and cabbage. Mix well. If needed, add broth. Continue cooking with occasional stirring until vegetables are tender. Remove from heat. Drain in a colander and cool.
Separate wrappers from each other. Keep covered with a damp cloth. Place 2 to 3 heaping tablespoons of cooked mixture on a wrapper. Fold once horizontally. Next, fold in both ends and roll. Wet edges with water to seal. Deep-fat fry. Serve hot or keep warm by placing on a hot tray, uncovered. Makes 30 to 36 egg rolls.
Serve with a dipping sauce of vinegar, salt, pepper, and crushed garlic. May be frozen before frying. Lay egg rolls in a single layer on a cookie sheet, allowing space between each. Freeze. When frozen, pack together in a plastic bag.