Lumpia

Directions

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 pork into a wide frying pan.

Add onions and garlic and cook over medium 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. May be covered and refrigerated for up to 8 hours.

Into a 2 to 3 quarts pan, pour oil to a depth of 1½ inches and heat to 340℉ (170℃) on a deep frying thermometer.

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 200℉ (100℃) oven.

Repeat with remaining lumpia.

Serve with sweet and sour sauce.