Lumpia

I got daring and tried something from our international cookbook. I think we all liked it.

Lumpia
1 small onion, chopped
2 cloves garlic, minced
2Tbsp oil
8 oz cooked pork, diced
1/2 c cooked garbanzos
1/4 c chopped cooked ham
2 carrots, cut into julienne strips
1/2 c frozen green beans, thawed
1 14-oz can hearts of palm, drained and chopped
2 c shredded cabbage
18 egg roll skins
Lettuce leaves
Brown Sauce

Cook onion and garlic in hot oil till tender. Add pork, garbanzos, and ham. Simmer uncovered 5 minutes. Add carrots, green beans, hearts of palm, and 1/4 c water. Cook covered for 5 minutes. Stir in cabbage and 1 tsp salt and cook covered for 7 minutes or until vegetables are done. Cool. Brush a little cooking oil in a large shallow skillet. Cook eg roll skins, on one side only for 30-45 seconds until they are light brown. Turn onto paper towels. Top egg roll wrappers with lettuce and 1/3 c vegetable mixture. Roll up, folding in one end of the egg roll skin and leaving the other end open. Serve with brown sauce.

Brown Sauce
In a saucepan, stir together 1/4 c sugar, 1 Tbsp cornstarch, 1 c chicken broth, and 2 Tbsp soy sauce. Cook until the mixture thickens. Stir in 1 clove minced garlic.