Ingredients Jump to Instructions ↓

  1. 4 Oriental dried mushrooms

  2. 3/4 lb Lean ground pork

  3. 1 md Size onion, chopped

  4. 3 Cloves garlic, minced or -pressed

  5. 1/3 lb Med. size raw shrimp,

  6. -shelled, deveined, chopped

  7. 1/3 c Water chestnuts, chopped

  8. 1 tb Soy sauce

  9. 1 Egg lightly beaten

  10. Salad oil

  11. Lumpia Sweet and sour sauce

  12. -recipe follows

  13. 12 Lumpia wrappers (recipe)

  14. - or egg roll skins(thicker

  15. -than monemade lumpia, so

  16. -not as delicate a crust

  17. -after frying)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.)

  3. 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.)

  4. 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.

  5. Serve with sweet and sour sauce. —–


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