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Lumpia (close Kin To Chi.egg Rools)

Lumpia (close Kin To Chi.egg Rools) comes together with Oriental Dried Mushrooms, Lean Ground Pork, Md Size Onion Chopped, Garlic Minced Or Pressed, and Water Chestnuts Chopped. Serves 2. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4
• 3/4 lb
• 1
• 3 clove
• 1/3 lb
• 1/3 cup
• 1 tbsp

Method (preview)

1. 1

   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. 2

   Crumble porc into a wide frying pan.

3. 3

   Add onions and garlic and cook over med. high heat, stirring, until meat is browned (about 6 min.)

4. 4

   Add shrimp, mushrooms, and water chestnuts and cook for 2 min. Stir in soy.

5. 5

   Let cool; then discard excess pan juices.

6. 6

   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.)

7. 7

   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).

8. 8

   Remove with a slotted spoon and drain on paper towels; keep warm in a 200deg. oven.

9. 9

   Repeat with remaining lumpia.

10. 10

    Serve with sweet & sour sauce.