35 Servings
1/2 lb lean pork, ground
1/4 lb fine shrimp, chopped
1/3 c waterchestnuts, chopped
4 pieces mushrooms, dried
1 soak, then chop
1/2 c spring onions, cut very fine
1 t salt
1/4 t pepper
1/2 t m.s.g.
1 egg
1 t soy sauce
35 lumpia (or eggroll wrappers)
1 sweet and sour sauce
1 c vinegar
1/4 c sugar
1/4 t salt
1/2 c stock (or water)
2 t cornstarch in 1 tb. water
1 T cooking oil
2 T tomato ketchup
In a bowl, combine pork, shrimp, waterchestnuts, mushrooms and
spring onions. Season with salt, pepper and M.S.G. Blend in egg and soy sauce. Beat mixture thoroughly. At one end of a lumpia wrapper, spoon about 2 tb of the pork mixture and roll tightly. Brush end of wrapper with water to seal. Cut rolls into 2 inch pieces. Deep fat fry.
Serve hot with sweet and sour sauce.
Sweet and sour sauce: Combine vinegar, sugar, salt, stock and
cornstarch. Set aside. Heat cooking oil. Fry tomato ketchup, add
vinegar mixture and boil until thick.
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