Pork And Shrimp Lumpia

Recipe Ingredients

4		Oriental dried mushrooms
3/4 lb	340g / 11oz	Lean ground pork
1 lb	454g / 16oz	Onion - chopped (medium)
3		Garlic - minced or pressed
1/3 lb	151g / 5.3oz	Med. Size raw shrimp - shelled, deveined,
		Chopped
1/3 cup	48g / 1.7oz	Water chestnuts - chopped
1 tablespoon	15ml	Soy sauce
1		Egg
		Lightly beaten salad oil
		Sweet and sour sauce
2		Lumpia wrappers - about

Recipe Instructions

Soak mushrooms in warm water to cover for 30 minutes, 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 minutes 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 with egg to seal. (At this point, you may cover and refrigerate 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 and sour sauce.

Source:
Net

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