Yield: 2 dozen
Measure | Ingredient |
---|---|
4 \N | Oriental dried mushrooms |
¾ pounds | Lean ground pork |
1 \N | Med onion, chopped |
3 \N | Cloves garlic, minced or pressed |
⅓ pounds | Med. size raw shrimp, shelled, deveined, and chopped |
⅓ cup | Water chestnuts, chopped |
1 tablespoon | Soy sauce |
1 \N | Egg |
\N \N | Lightly beaten salad oil |
\N \N | Sweet & sour sauce |
\N \N | 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