Fried Lumpia

Recipe Ingredients

		Sweet Sour Sauce
1/4 cup	59ml	Cider vinegar
1 teaspoon	5ml	Soy sauce
1/2 cup	99g / 3.5oz	Sugar
1 cup	237ml	Water or pineapple juice
1/2 teaspoon	2.5ml	Finely grated gingerroot
1/2		Garlic clove - crushed
2 tablespoons	30ml	Cornstarch - blended with:
2 tablespoons	30ml	Cold water
		Salt
		Lumpia
1/2 lb	227g / 8oz	Ground pork
1/2 lb	227g / 8oz	Uncooked shrimp - finely chopped
1/2 cup	46g / 1.6oz	Minced mushrooms
1/2 cup	73g / 2.6oz	Diced peeled jicama
2		Green onions - finely chopped
3		Egg yolks
2 tablespoons	30ml	Soy sauce
		Lumpia wrappers
		Oil - for deep-frying

Recipe Instructions

To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt.

Keep warm. For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy sauce in bowl.

Mix well. Shape about 1 1/2 tablespoons meat mixture into strip and place along one side of lumpia wrapper.

Roll tightly, folding in wrapper ends while rolling. Moisten edges lightly with water to seal. Repeat with remaining filling. Fry in deep hot oil until golden brown. Serve whole or cut in halves or thirds.

Serve with sweet-sour sauce.

Source:
Taste of Home, June/July, 1997

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