MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Pork and Shrimp Lumpia
  Categories: Filipino, Lumpia, Pork, Shrimp
       Yield: 2 dozen
       4    Oriental dried mushrooms
     3/4 lb Lean ground pork
       1    Med onion,  chopped
       3    Cloves garlic,
            -minced or pressed
     1/3 lb Med. 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
            About 2 doz. lumpia wrappers
   Soak mushrooms in warm water to cover for 30 min., then drain. Cut
   off and discard stems; finely chop caps.  Crumble pork 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 folding the sides in, moistening wrapper
   edges witk egg to seal. (At this point, you may cover and refigerate
   for up to 8 hours.)  Deep fry about 4-5 lumpia at a time at 340 deg
   in a deep pan 2-3 minutes. Drain on paper towel.
   Serve with sweet & sour sauce.
   (C) 1992 The Los Angeles Times