| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Seafood, Eggs | Nuts, Pork, Seafood | 2 | Dozen | |
INGREDIENTS
| 4 | Oriental dried mushrooms | |
| 3/4 | lb | Lean ground pork |
| 1 | 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 | T | Soy sauce |
| 1 | Egg lightly beaten | |
| Salad oil | ||
| Lumpia Sweet & sour sauce | ||
| recipe follows | ||
| 12 | Lumpia wrappers, recipe | |
| or egg roll skinsthicker | ||
| than monemade lumpia so | ||
| not as delicate a crust | ||
| after frying |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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