Lumpia (close kin to chi.egg rools)

Yield: 2 Dozen

Ingredients:

4 Oriental dried mushrooms
3/4 lb Lean ground pork
1 md Size onion chopped
3 Cloves garlic minced or -pressed
1/3 lb Med. size raw shrimp -shelled deveined chopped
1/3 c Water chestnuts chopped
1 tb Soy sauce
1 Egg lightly beaten Salad oil Lumpia Sweet & sour sauce -recipe follows
12 Lumpia wrappers (recipe)

Instructions:

- or egg roll skins(thicker -than monemade lumpia so -not as delicate a crust -after frying) Prepare sweet and sour sauce; set aside. Also prepare lumpia wrappers and set aside. Soak mushrooms in warm water to cover for 30 min. then drain. Cut off and discard stems; finely chop caps. Crumble porc 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 bringing the sides in moistening wrapper edges with egg to seal. ( at this point you may cover and refrigerate for up to 8 hours.) 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). Remove with a slotted spoon and drain on paper towels; keep warm in a 200deg. oven. Repeat with remaining lumpia. Serve with sweet & sour sauce.