Recipe By : (C) 1992 The Los Angeles Times
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SWEET-SOUR SAUCE------
1/4 c Cider vinegar
1 ts Soy sauce
1/2 c Sugar
1 c Water -- or pineapple juice
1/2 ts ginger root -- Finely grated
1/2 Garlic clove; -- crushed
2 tb Cornstarch; -- blended with:
2 tb Cold water
Salt
LUMPIA----- 1/2 lb Ground pork 1/2 lb
Uncooked shrimp, -- finely chopped 1/2 c mushrooms
-- minced 1/2 c jicama -- Diced peeled 2
Green onions; -- finely chopped 3 Egg yolks
2 tb Soy sauce Lumpia wrappers
Oil; for deep-frying To make sauce, combine vinegar, 1
teaspoon soy sauce, sugar, water,
ginger and garlic in small saucepan. Bring to boil. Stir in
cornstarch paste and simmer 5 minutes, or until thickened. Season to
taste with salt. Keep warm.
For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg
yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 1/2
tablespoons meat mixture into strip and place along one side of lumpia
wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten
edges lightly with water to seal. Repeat with remaining filling. Fry
in deep hot oil until golden brown. Serve whole or cut in halves or
thirds. Serve with sweet-sour sauce
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Per serving: 549 Calories; 1g Fat (1% calories from fat); 13g Protein; 130g
Carbohydrate; 0mg Cholesterol; 13288mg Sodium
