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Title: Pork and Shrimp Lumpia
Categories: Filipino, Lumpia, Pork, Shrimp
Yield: 2 dozen
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
Soak 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.
(C) 1992 The Los Angeles Times
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