4 Dried mushrooms
3/4 lb Lean ground pork
1 md Onion; chopped
3 cl Garlic; minced or pressed
1/3 lb Medium size raw shrimp;
- shelled, deveined,
- and chopped
1/3 c Water chestnuts; chopped
1 tb Soy sauce
1 Egg
Lightly beaten salad oil
Sweet & sour sauce
24 Lumpia wrappers
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 medium-high
heat, stirring until meat is browned, about 6 minutes. Add shrimp,
mushrooms, and water chestnuts and cook for 2 minutes. Stir in soy.
Let cool; then discard excess pan juices. Fill and fold lumpia,
start from a corner diamond-wise, then roll up folding the sides
in, moistening wrapper edges with egg to seal. At this point, you
may cover and refigerate for up to 8 hours. Deep fry about 4 to
5 lumpia at a time at 340°F in a deep pan for 2 to 3 minutes. Drain
on paper towel.
