Mushroom, Pork, & Shrimp Lumpia
Mushroom, Pork, and Shrimp Lumpia recipe
Yield
12 servingsPrep
30 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
mushrooms
|
*
|
|
| ¾ | pound |
ground pork
|
|
| 1 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| ⅓ | pound |
shrimp
|
|
| ⅓ | cup |
water chestnuts
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
mushrooms
|
*
|
| 340.2 | g |
ground pork
|
|
| 1 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 151.2 | g |
shrimp
|
|
| 79 | ml |
water chestnuts
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | each |
eggs
beaten |
|
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 porc into a wide frying pan.
Add onions and garlic and cook over medium high heat, stirring, until meat is browned.
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.
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 degrees F oven.
Repeat with remaining lumpia.
Serve with sweet and sour sauce.
