Pork and shrimp lumpia
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Oriental dried mushrooms | |
| ¾ | pounds | Lean ground pork |
| 1 | Med onion, chopped | |
| 3 | 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 | Egg | |
| Lightly beaten salad oil | ||
| Sweet & sour sauce | ||
| About 2 doz. lumpia wrappers | ||
Directions
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