Lumpia

recipe from Epicurious

veggie oil for sauteeing 

5 garlic cloves, minced

3 shallots, cut lengthwise

12 oz portabella mushrooms, degill and julien
1 med sweet potato, skinned and cubed 

2 cup carrot, shredded  

1 medium head Napa cabbage, shredded  

1medium juliened jicama
bag of bean sprouts

5 teaspoons salt

5 teaspoons black pepper

5 teaspoons Shaoxing wine or dry sherry
1 tbsp sesame oil

Lumpia Wrappers (xxx brand - 50 to a package)

Sweet Garlic Soy Sauce (see below)

Parboil the cubed sweet potatoes for about 6 minutes. They should still have a little bite to them. Set aside.

Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add all the vegetables (except bean sprouts) and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, wine, sesame oil and remove from the heat.  Stir in the sweet potatoes.

Lay a lumpia wrapper flat on a work surface. Line 1 heaping tbsp of stir-fry mixture near one edge and add 5 bean sprouts. Fold in the sides and roll tightly, sealing the seam. If necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces.

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Sweet Garlic Soy Sauce

1/2 cup dark soy sauce

2/3 cup palm or brown sugar

2 garlic cloves, minced

Place the soy sauce and sugar in a saucepan and cook over low heat until slightly caramelized and thickened, about 5 minutes.

Remove from the heat and stir in the garlic. Cool and serve. This sauce will keep well, refrigerated, for a couple of days; bring to room temperature if you're using it as a dipping sauce. (If you're cooking with it, you can use it directly from the refrigerator, of course.)

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