1/4 c cider vinegar
1 t soy sauce
1/2 c sugar
1 c water (or pineapple juice)
1/2 t gingerroot, Finely Grated
1/2 garlic clove, crushed
2 T cornstarch, blended with 2 T cold water
salt
1/2 lb pork, ground
1/2 lb uncooked shrimp, finely chopped
1/2 c mushrooms, minced
1/2 c peeled jicama, diced
2 green onions, finely chopped
3 egg yolks
2 T soy sauce
lumpia wrappers
oil, for deep-frying
1. 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.
2. For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy sauce in bowl. Mix well.
3. 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.
4. Fry in deep hot oil until golden brown. Serve whole or cut in halves or thirds. Serve with sweet-sour sauce.
