LUMPIA (CLOSE KIN TO CHI.EGG ROOLS)

Servings: 2
Ingredients:

4    Oriental dried mushrooms
3/4 lb Lean ground pork
1 md Size onion, chopped
3    Cloves garlic, minced or
-pressed
1/3 lb Med. size raw shrimp,
-shelled, deveined, chopped
1/3 c  Water chestnuts, chopped
1 tb Soy sauce
1    Egg lightly beaten
Salad oil
Lumpia Sweet and sour sauce
-recipe follows
12    Lumpia wrappers (recipe)
- or egg roll skins(thicker
-than monemade lumpia, so
-not as delicate a crust
-after frying)

Prepare sweet and sour sauce; set aside. Also prepare lumpia
wrappers and set aside. Soak mushrooms in warm water to cover for 30
min., then drain. Cut off and discard stems; finely chop caps.
Crumble porc into a wide frying pan. Add onions and garlic and cook
over med. high heat, stirring, until meat is browned (about 6 min.)
Add shrimp, mushrooms, and water chestnuts and cook for 2 min. Stir
in soy. Let cool; then discard excess pan juices. Fill and fold
lumpia ,start from a corner Diamond wise, then roll up bringing the
sides in, moistening wrapper edges with egg to seal. ( at this point
you may cover and refrigerate for up to 8 hours.)
Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to
340deg. on a deep frying thermometer. (If using egg rolls, heat to
360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden
brown (2-3 min). Remove with a slotted spoon and drain on paper
towels; keep warm in a 200deg. oven. Repeat with remaining lumpia.
Serve with sweet and sour sauce.

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