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Fried Lumpia
Dorothy's Kitchen




2 Tbs oil
6 cloves garlic, mashed
1 large onion, chopped fine
1/2 cup pork, chopped fine
1/2 cup ham, chopped fine
1 cup shrimp, cleaned and coarsely chopped
1/2 cup water
1/2 cup garbanzo beans, canned
1/2 cup bean sprouts
1/2 cup carrots, slivered fine
2 dozen lumpia wrappers

Saute garlic till brown, then discard. In the same pan saute onions until soft. Add meat, shrimp, and 1/2 cup cold water. Simmer for about 10 minutes or until pork is thoroughly cooked. Add beans, bean sprouts and carrots. Cook for about five minutes more or just until tender. If liquid remains, drain from mixture. Turn onto a large platter to cool. To make rolls, spread the wrapper with one corner toward you. Place two or three tablespoons of the mixture in the center. Fold bottom corner over filling then the two sides and top. Moisten with egg white or milk to seal the top. Fry in hot fat, turning until a golden brown. Drain on paper towels or a brown paper bag.

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