Pork and Shrimp Lumpia

Ingredients:

• 4 Oriental dried mushrooms
• 3/4 pounds Lean ground pork
• 1 Med onion, chopped
• 3 Cloves garlic, minced or pressed
• 1/3 pounds Med. size raw shrimp, shelled, deveined, and chopped
• 1/3 cup Water chestnuts, chopped
• 1 tablespoon Soy sauce
• 1 Egg
• Lightly beaten salad oil
• Sweet & sour sauce
• About 2 doz. lumpia wrappers

Procedures:

• 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.

Via: astray recipes