Fresh Lumpia (Eggrolls) - cooking recipe

Ingredients

3 Tbsp. cooking oil
1 Tbsp. anatto (asuete)
2 Tbsp. vegetable oil
2 cloves garlic, minced
1/2 cup onions, chopped
200 grams shrimps, shelled, coarsely chopped
1 cup sweet potato, cubed
1 cup potatoes, cubed
3 cups cabbage, shredded
1 cup chick peas
2 cups snap beans, strips
4 pieces soybean curd (tokwa)
2 Tbsp. fish sauce
20 pieces lettuce leaves
20 pieces Semex lumpia wrappers (egg roll wrappers)

Preparation

Soak anatto in cooking oil.
Set aside.
Saute garlic in vegetable oil until brown.
Add onions, pork and shrimps.
Pour in soup stock and cover; cook over medium heat until pork is tender. Add sweet potato, potatoes and cook for 5 minutes.
Then mix the rest of vegetables.
Strain asuete oil to the vegetable mixture. Season with salt or fish sauce.
Cook until all vegetables are done.
Cool in a colander while allowing liquid to drain out. When cool, wrap in Semex lumpia wrappers with leaf of lettuce showing at one end.
Serve with lumpia sauce.