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Lumpia (chicken)

Ingredients

• PRE-COOK CHICKEN:
• 6 Thighs boiled
• Carrots
• Celery
• Onion
• 1 tsp chicken boullion cube
• 8 cups of water.
• LUMPIA STUFFING:
• 1 head cabbage - medium size
• 1 small bundle of bok choy -- or 4 large stalks
• 3 cups been sprouts (you can cut so not quite as long, unless you like the effect/texture of its longness)
• 1 can water chestnuts
• 1 pkg thawed frozen french style green beans (try to remove/pat off excess water)
• 4 celery stalks
• 1 1/2 cup carrots
• 1 cup mushrooms
• 6 cloves garlic
• 1 large onion
• 1 small bundle of pancit noodle (wet a little, not too much--you want them to be able to absorb some of the moisture when frying, and cut) these are optional
• 1/4 cup rice wine vinegar
• 1/2 cup soy sauce
• 1/4 cup patis (fish sauce)
• 2 eggs (helps keep insides together when cooked)
• 3 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp pepper
• DIPPING SAUCE:
• 1/4 c sesame oil (or canola or olive)
• 1/2 c soy sauce
• 1/2 c rice wine vinegar
• 1/2 lime (optional)
• 3 crushed garlic cloves (always let sit for 10-15 mins after crushing before you do anything with them)
• 2 inches of ginger smashed/cut up
• chopped cilantro

Directions