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Name: Lumpia (Close Kin To Chiegg Rools)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Egg lightly beaten; Lumpia Sweet & sour sauce; 1 tb Soy sauce; 4 Oriental dried mushrooms; 3 Cloves garlic, minced or; 3/4 lb Lean ground pork; 1/3 c Water chestnuts, chopped; 12 Lumpia wrappers (recipe); 1/3 lb Med. size raw shrimp,; Salad oil; 1 md Size onion, chopped

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INGREDIENTS

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

Dozen

INSTRUCTIONS

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.

NOTES

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Lumpia (Close Kin To Chiegg Rools)

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

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.

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Nutrition

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Serving Size: 1 Dozen (271g)
Recipe Makes: 2 Dozen

Calories: 479
Calories from Fat: 343 (72%)

Amt Per Serving		% DV

	Total Fat 38.1g	51 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 3.6g
Cholesterol 226.7mg		70 %
Sodium 254.8mg		9 %
Potassium 520.4mg		14 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 31.7g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 479

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