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.