Lumpia-Stuffed Wrappers (Lumpia Labong)

Posted for the Zaar World Tour-Philippines. From the "Best of International Cooking" cookbook. I haven't had a chance to make these yet. NOTE: This recipe was originally posted with instructions not to fry the lumpia. However, after one reviewer tried the recipe as written, and claimed the lumpia not very appetizing, I decided to edit the recipe to include frying instructions.

• Ready In: 1 hr 30 mins
• Yields: 15 rolls

Ingredients

• 2 -5  tablespoons  vegetable oil
• 2  garlic cloves, finely chopped
• 1  medium onion, finely chopped
• 1  cup  diced pork, cooked
• 3⁄4 cup shrimp, peeled, chopped and cooked
• 0.5 (18 ounce) can bamboo shoots, cut into julienne strips
• 2  cups Chinese cabbage, shredded
• 1⁄2 teaspoon salt
• 1  cup fresh bean sprout
• 15  philippine lumpia skins (can use spring-roll wrappers)
• 1  head lettuce (separated into leaves)
•  peanut oil (for frying lumpia)

• Lumpia Sauce

• 1⁄4 cup cornstarch
• 1⁄3 cup  packed brown sugar
• 1⁄2 cup soy sauce
• 1 1⁄2 cups water

Directions

1. Prepare sauce: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.
2. Heat 2 TBSP oil in a wok or large skillet. Add garlic and onion; saute until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fry 2 to 3 minutes, adding more oil if needed. Stir in bean sprouts; keep warm.
3. Keep wrappers covered until used. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold end of wrapper over stem-end of lettuce. Roll wrapper and filling, with some of the lettuce and filling extending from open end of wrapper.
4. In wok or skillet, heat about 1" of peanut oil to 375ºF. Fry lumpia, 2 or 3 at a time, until golden brown, turning frequently. Drain lumpia on paper towels.
5. Arrange filled wrappers on a platter. Serve with Lumpia Sauce.