| 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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