| How To Cook: |
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1. Pound the shrimps into a paste.
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2. Cut the bamboo shoots into slices about the size of matchsticks.
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3. Chop the onion coarsely. Cut the potatoes into chips and fry them.
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4. Cut the water chestnuts into the same size as the fried potatoes.
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5. Melt 3 oz. lard in the hot frying pan and saute the garlic in this.
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6. When it is nicely cooked add the cut-up ingredients and meat.
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7. When the mixture is half cooked, add the bamboo shoots and season well with salt; add the garbanzo beans and some more salt, then add the fried potatoes and raisins and season with pepper and monosodium glutamate.
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8. When all this is well cooked, remove from the heat.
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9. Take a tablespoonful at a time of this mixture, put on a lumpia wrapper and place a piece of water chestnut or raw carrot in the center; fold the wrapper securely around this and fry in deep hot fat until crisp; serve hot.
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