Title: Fried Lumpia
Categories: Appetizer
Yield: 6 Servings
| 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 | Finely grated gingerroot |
| 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 | Minced mushrooms |
| 1/2 | c | Diced peeled jicama |
| 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.