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
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.