Fresh Vegetable Lumpia - cooking recipe

Ingredients

1 tablespoon annatto seeds or 1 tablespoon ground annatto seed
2 garlic cloves, crushed
2 oil or 2 lard
4 pieces tofu (optional)
1 tablespoon salt
1 1/2 cups water or 1 1/2 cups chicken stock
1/2 cup carrot, strips
1/2 cup chopped onion
1/2 lb pork, cubed (any cut)
1/2 lb shrimp, shelled and chopped coarsely
20 lumpia skins
1 cup potato, strips
3 cups shredded cabbage
2 cups string beans, strips
1 cup garbanzo beans
2 tablespoons fish sauce
10 lettuce leaves
Lumpia Sauce
1/2 cup sugar
3 tablespoons cornstarch
1/4 cup soy sauce
1 1/2 cups water
crushed garlic (optional)

Preparation

Lumpia Sauce: Cook ahead before making the lumpia and set aside.
Mix all ingredients except cornstarch.
Boil.
Dispense cornstarch in water and add to the boiling mixture.
Reduce heat and stir to prevent lumps.
Serve with Fresh Lumpia.
Freshly crushed garlic may be served mix with the sauce.
Fresh Lumpia: Soak annatto seed in vegetable oil.
Saute garlic in oil until brown.
Add onions, pork and shrimps.
Pour water or soup stock and cover.
Cook over moderate heat until pork is tender.
Add potatoes and other vegetables and cook for 5 minutes.
Strain annatto seed from the oil and add the oil to the vegetable mixture.
Season with fish sauce.
Cook until all vegetables are crisp and tender (dont overcook vegetables).
Cool and drain in a colander.
When cool, place 1 lettuce leaf on top of each lumpia wrapper.
Add the vegetable mixture and wrap with lettuce showing at the end.
Serve with Lumpia sauce.