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Print this Recipe    Lumpia

Yield: 2 dozen

4 dried mushrooms
3/4 lb lean ground pork
1 onion, chopped
3 cloves garlic, minced
1/3 lb raw shrimp, shelled, deveined, and chopped
1/3 cup water chestnuts, chopped
1 tbsp soy sauce
1 egg, lightly beaten
salad oil
sweet and sour sauce
2 dozen lumpia wrappers or egg roll skins

Soak mushrooms in warm water to cover for 30 minutes, then drain.
Cut off and discard stems, finely chop caps.

Crumble pork 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.

Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat
to 340F on a deep frying thermometer. (If using egg rolls, heat to
360F). Add 4 or 5 lumpia, cook, turning as needed, until golden
brown (2-3 minutes).

Remove with a slotted spoon and drain on paper towels, keep warm
in a 200F oven. Repeat with remaining lumpia. Serve with sweet
and sour sauce.


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8 of 13 people found the following review helpful:
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Perfect its the best!, March 15, 2004 - 09:04 PM
Reviewer: Anonymous from Usa
it was perfect.I loved it and it was very good!

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7 of 11 people found the following review helpful:
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Lumpia, Are You Sure?, February 2, 2005 - 07:58 PM
Reviewer: Anonymous from MD
This is not true Lumpia Shanghai, the common one foreigners associate with Filipinos. Now unless this is "Fresh Lumpia", the ingredients are way out of whack. Mushrooms?! Come On!

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