Categories: Pork, Seafood, Nuts 
      Yield: 2 dozen 
  
      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) 
           - 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.