INGREDIENTS

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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