Ingredients
- 3 egg yolks
- 2 green onions
- 1/2 garlic clove
- 240 ml water
- 130 gr pork (ground)
- 120 gr shrimp (uncooked)
- 100 gr sugar
- 60 ml cider vinegar
- 50 gr jicama (diced peeled)
- 45 gr mushrooms (minced)
- 30 ml water (cold)
- 30 ml soy sauce
- 16 gr cornstarch
- 5 ml soy sauce
- 2 gr gingerroot (finely grated)
Lumpia wrappers Oil; for deep-frying 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 1.5 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.
