Title: Lumpia (Close Kin To Chi.egg Rools)
Categories: Pork Seafood Nut
Yield: 2 Dozen
| 4 | | Oriental dried mushrooms |
| 3/4 | lb | Lean ground pork |
| 1 | md | Size onion, chopped |
| 3 | | Cloves garlic, minced or pressed |
| 1/3 | lb | Med. size raw shrimp, shelled, deveined, chopped |
| 1/3 | c | Water chestnuts, chopped |
| 1 | tb | Soy sauce |
| 1 | | Egg lightly beaten |
| | | Salad oil |
| | | Lumpia Sweet & sour sauce recipe follows |
| 12 | | Lumpia wrappers (recipe) or egg roll skins(thicker than mon |
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 med. 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. (
at this point you may cover and refrigerate for up to 8 hours.) Into a 2 to
3 quarts pan, pour oil to a dept of 1-1/2in and heat to 340deg. on a deep
frying thermometer. (If using egg rolls, heat to 360deg.) 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 200deg. oven.
Repeat with remaining lumpia. Serve with sweet & sour sauce.