Manly, Meaty Spring Rolls

These are a Philippines treat that have traveled successfully to Hawaii and thence to Southern California. Our great friend Tony introduced us to them and I love them. Richie is far less enthusiastic. He is not fond of Hawaiian cuisine.

They are called "lumpia" and we have three sources for them locally; The Loft, on Hawthorne in Torrance, Back Home In Lahaina, PCH in Manhattan Beach and the Albertson's frozen section on Artesia, in Redondo Beach.

Now, having discovered the recipe in "The Complete Asian Cookbook" by Charmaine Solomon, we can make them ourselves.

LUMPIA
1 cooked chicken breast, diced
1 cup leftover roast pork, diced
1 cup cooked shrimp, diced
1 cup sliced cabbage
2 T peanut oil
4 cloves garlic, minced
1/2 cup finely-chopped green onions
pinch of black pepper
2 T light soy sauce
1 package spring roll wrappers

Saute the garlic then add the meats, stirring well. Add in the vegetables, stirring well.
Add the pepper and soy sauce, stir well and drain off any excess liquids. Start filling your spring roll wrappers as if making burritos. Saute in the peanut oil until the wrappers are crisp. Drain on paper towels and serve.

DIPPING SAUCE
4 T sugar
1/4 cup light soy sauce
1 cup chicken stock
2 T cornstarch
1/4 cup cold water
1 clove garlic, crushed.

Carefully mix the water and cornstarch and set aside. Put the sugar, soy sauce and chicken stock in a pan and bring it to a boil. Gently stir in the cornstarch and water mix and cook until it begins to thicken. Toss in the crushed garlic, stir and serve.

HAPPY BIRTHDAY, TONY!