FRESH LUMPIA

Steps:

• Saute garlic and onion in oil.
• Add pork, saute until all the pork fat renders out.
• Add water, cover and simmer 10 - 15 minutes.
• Season with salt, patis, and pepper.
• Add cabbage, stir, and cook an additional 5 - 10 minutes.
• Let cool to room temperature.
• Egg Wrappers:.
• Separate yolks from whites.
• Beat egg whites until frothy.
• Add yolks and beat enough until is is all blended (don't over mix).
• Add cornstarch mixture to the eggs and mix well.
• Let stand 5 - 10 minutes for bubbles to settle.
• Brush hot skillet with oil (low-medium heat).
• Give the egg mixture a quick stir.
• Pour roughly 2 tbs of the mixture onto the pan and rotate the pan around to spread out the mixture until its about 7 - 8 inches in diameter.
• Cook for about 1 - 2 minutes and then flip and cook the other side for about 1 minute. (Makes 20 wrappers).
• Sauce:.
• Combine sugar, salt (if desired), soy sauce and water in a saucepan.
• Bring to a boil.
• Add cornstarch solution and stir until sauce has thickened.
• Prepare lumpia:.
• Place once lettuce leaf in the center of a egg wrapper.
• Put roughly about 2 tbs of pork filling onto the lettuce leaf.
• Starting at the bottom of the wrapper, slightly fold up the bottom of the wrapper slightly over the filling.
• Then take the left side of the wrapper and fold over the filling and continue to roll to the other end to make a nice "roll.".
• Cover finished rolls with wax paper until all lumpia are rolled.
• Prior to serving, microwave for a few seconds to warm and serve with the brown sauce.