MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pork And Shrimp Lumpia
 Categories: Filipino, Lumpia, Pork, Shrimp
      Yield: 24 Lumpia
 
      4    Dried mushrooms
    3/4 lb Lean ground pork
      1 md Onion; chopped
      3 cl Garlic; minced or pressed
    1/3 lb Medium size raw shrimp;
           - shelled, deveined,
           - and chopped
    1/3 c  Water chestnuts; chopped
      1 tb Soy sauce
      1    Egg
           Lightly beaten salad oil
           Sweet & sour sauce
     24    Lumpia wrappers
 
  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 medium-high
  heat, stirring until meat is browned, about 6 minutes. 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 refigerate for up to 8 hours. Deep fry about 4 to
  5 lumpia at a time at 340°F in a deep pan for 2 to 3 minutes. Drain
  on paper towel.
  
  Serve with sweet & sour sauce.
  
  Recipe FROM: The Los Angeles Times, 1992
 
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