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.