|Lean ground pork||3⁄4 Pound|
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), minced / pressed|
|Medium raw shrimp||1⁄3 Pound, shelled, deveined and chopped|
|Bean sprouts||3⁄4 Cup (12 tbs), coarsely chopped|
|Soy sauce||1 1⁄2 Tablespoon|
|Won ton skins||1 Pound (1 Package)|
|Egg||1 , lightly beaten|
|Salad oil||1 Cup (16 tbs) (For Shallow Frying)|
|Soy sauce||1⁄4 Cup (4 tbs) (For Dipping)|
To prepare filling, crumble pork into a wide frying pan.
Add onion and garlic and cook, stirring, over medium-high heat until meat is browned and crumbly (about 6 minutes).
Add shrimp and cook for 2 minutes.
Add bean sprouts and cook for 2 minutes more.
Stir in the 1 1/2 tablespoons soy; then cool.
Spoon off excess pan juices.
To fill and wrap lumpia, follow directions for folding and wrapping egg rolls.
Use 1 teaspoon filling for each lumpia and moisten edges with egg to seal.
If made ahead, cover and refrigerate for as long as 8 hours.
Into a wide frying pan, pour oil to a depth of 1/4 inch and place over medium heat.
Without crowding, and turning to brown evenly, fry lumpia, for 1 to 2 minutes.
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all lumpia are cooked.