Recipe ingredients and directions:
Yield: 6 servings
1/4 c cider vinegar
1 ts soy sauce
1/2 c sugar
1 c water or pineapple juice
1/2 ts finely grated gingerroot
1/2 garlic clove; crushed
2 tb cornstarch; blended with 2 tb cold water
salt
1/2 lb ground pork
1/2 lb uncooked shrimp, finely chopped
1/2 c minced mushrooms
1/2 c diced peeled jicama
2 green onions; finely chopped
3 egg yolks
2 tb soy sauce
lumpia wrappers
oil
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 1/2 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 sweet-sour sauce.
Category: Asian Recipes