Recipe - Fried Lumpia

SWEETSOUR SAUCE
One fourth cup Cider vinegar
1 teaspoon Soy sauce
One half cup Sugar
1 cup Water or pineapple juice
One half teaspoon Finely grated gingerroot
One half Garlic clove; crushed
2 tablespoon Cornstarch; blended with:
2 tablespoon Cold water
Salt

LUMPIA
One half pound Ground pork
One half pound Uncooked shrimp,
finely chopped
One half cup Minced mushrooms
One half cup Diced peeled jicama
2 Green onions; finely chopped
3 Egg yolks
2 tablespoon Soy sauce
Lumpia wrappers
Oil; for deepfrying

To make sauce, combine vinegar, 1 teaspoon soy sauce,
sugar, water, ginger and garlic in small saucepan.
Bring to boil. Stir in cornstarch paste and simmer 5
minutes, or until thickened. Season to taste with
salt. Keep warm. For lumpia, mix pork, shrimp,
mushrooms, jicama, green onions, egg yolks and 2
tablespoons soy sauce in bowl. Mix well. Shape about 1
One half tablespoons meat mixture into strip and place
along one side of lumpia wrapper. Roll tightly,
folding in wrapper ends while rolling. Moisten edges
lightly with water to seal. Repeat with remaining
filling. Fry in deep hot oil until golden brown. Serve
whole or cut in halves or thirds. Serve with
sweetsour sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini