pork and shrimp lumpia

2 dozen
Oriental dried mushrooms
¾ pounds Lean ground pork
Med onion, chopped
Cloves garlic, minced or pressed
⅓ pounds Med. size raw shrimp, shelled, deveined, and chopped
⅓ cup Water chestnuts, chopped
1 tablespoon Soy sauce
  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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