Category : International Cuisine
Author : Elmer
Hits : 3221
Date : 13/06/2004
4 Oriental dried mushrooms3/4 lb Lean ground pork1 Med onion, chopped3 Cloves garlic, -minced or pressed 1/3 lb Med. size raw shrimp,-shelled, deveined,-and chopped1/3 c Water chestnuts, chopped1 tb Soy sauce1 EggLightly beaten salad oilSweet & sour sauceAbout 2 doz. lumpia wrappers
Soak mushrooms in warm water to cover for 30 min., then drain. Cutoff and discard stems; finely chop caps.Crumble pork into a widefrying 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; thendiscard excess pan juices. Fill and fold lumpia, start from a cornerDiamond wise, then roll up folding the sides in, moistening wrapperedges witk egg to seal. (At this point, you may cover and refigeratefor up to 8 hours.) Deep fry about 4-5 lumpia at a time at 340 degin a deep pan 2-3 minutes. Drain on paper towel. Serve with sweet & sour sauce.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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