Lumpia

Yield: 2 dozen. Soak mushrooms in warm water to cover for 30 minutes, then drain. Cut off and discard stems, finely chop caps. Crumble pork 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. Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to 340F on a deep frying thermometer. (If using egg rolls, heat to 360F). Add 4 or 5 lumpia, cook, turning as needed, until golden brown (2-3 minutes). Remove with a slotted spoon and drain on paper towels, keep warm in a 200F oven. Repeat with remaining lumpia. Serve with sweet and sour sauce.