Fried Lumpia – We Love God!

We have turned to a God that we can use rather than a God we must obey; we have turned to a God who will fulfill our needs rather than to a God before whom we must surrender our rights to ourselves. He is a God for us and for our satisfaction, and we have come to assume that it must be so in the church as well. And so we transform the God of mercy into a God who is at our mercy. We imagine that He is benign, that He will acquiesce as we toy with His reality and co-opt Him in the promotion of our ventures and careers.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Appetizers	6	Servings

INGREDIENTS

1/4	c	Cider vinegar
1	t	Soy sauce
1/2	c	Sugar
1	c	Water or pineapple juice
1/2	t	Finely grated gingerroot
1/2		Garlic clove, crushed
2	T	Cornstarch, blended with:
2	T	Cold water
		Salt
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	T	Soy sauce
		Lumpia wrappers
		Oil, for deep-frying

INSTRUCTIONS

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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”