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
InstructionsSoak 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.