Pork and Shrimp Lumpia


4  Oriental dried mushrooms
3/4 lb Lean ground pork
1  Med onion,  chopped
3  Cloves garlic, -minced or pressed          
1/3 lb Med. 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
About 2 doz. lumpia wrappers


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 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 folding the sides in, moistening wrapper edges witk egg to seal. (At this point, you may cover and refigerate for up to 8 hours.) Deep fry about 4-5 lumpia at a time at 340 deg in a deep pan 2-3 minutes. Drain on paper towel. Serve with sweet & sour sauce.