Fresh Lumpiyang Ubod

Description:
This dish has all the ingredients that makes for good entertaining: vegetables, meat, seafood and garnishings!

In place of the ubod, you can also use a mixture of potatoes, sweet potatoes, cabbage, carrots, green beans, and turnips.


Ingredients:
Egg Wrapper:

2 eggs
2 cups cornstarch
2 cups water
1 tablespoon oil

Filling:
1 cup oil (vegetable or canola)l
2 cloves garlic, crushed
1 small onion, chopped
1/2 kilo pork kasim, boiled and cut into small cubes
1/2 kilo small shrimps whole or if medium size (cut in half)
1 cup soup stock, preferably chicken
1 kilo ubod, cut julienne
1 teaspoon salt
Spring onion2 - the length and quantity of your wrapped lumpiya
1 teaspoon pepper
seasonings of your choice

Sauce:
1 cup brown or medium brown sugar
2 tablespoon light soy sauce
2 cups chickenbroth
1 teaspoon salt
2 tablespoons cornstarch dispersed in cold water
4 cloves garlic, crushed
1 cup finely chopped peanuts

Directions:
Wrapper: Combine all the ingredients and beat until smooth. Preheat a non-stick pan over low fire.
Pour a scant amount of the batter into the pan then tilt the pan from side to side to spread evenly. When the sides loosen from the pan, quickly invert into a plate.
-Do the same for the rest of the batter.

Filling: Heat the oil then saute the garlic and onions.
Add pork and fresh shrimps and stir-fry until cooked.
Add chicken stock and cover and cook over medium heat.
Add ubod and cook for 5 minutes more. Season to taste. Cool in a colander to drain out excess liquid.
Set broth aside for the sauce.

Lumpia Sauce: Blend first 4 ingredients and boil in a pan. . Thicken with cornstarch mixture and mix slightly.
When color is thoroughtly blended, remove from fire and
sprinkle minced garlic.

Assemble: Place on lumpia wrapper on a plate. At the center put about 2 stalks of spring onions. Put about 2 tablespoons of the filling over the green onions then wrap with the onion showing at one end.
Wrap the formed lumpiya with wax paper in the middle part of the rolled lumpiya.

Top with the sauce or serve it separately .
Sprinkle chopped peanuts over the sauce before serving.