Preparation:
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. |
