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Pork And Shrimp Lumpia

filipino, pork, shellfish

4 oriental dried mushrooms
3/4 lb lean ground pork
1 med onion, chopped
3 cloves garlic, minced or pressed
1/3 lb med. size raw shrimp, shelled, deve; ined, and chopped
1/3 cup water chestnuts, chopped
1 tablespoon soy sauce
1 egg
1 lightly beaten salad oil
1 sweet & sour sauce
1 about 2 doz. lumpia wrappers

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. (C) 1992 The Los Angeles Times

Yield: 2 dozen

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