For Filling:

1/2 cup chopped onion

2 cloves garlic, minced

1 teaspoon grated gingerroot

1 tablespoon cooking oil

3/4 cup finely chopped peeled and deveined shrimp (about 12 medium)

3/4 cup finely chopped cooked pork (4 ounces)

1/4 cup water

2 tablespoons soy sauce

1/8 teaspoon pepper


For Sauce:

2 cloves garlic, minced

1 teaspoon cooking oil

1 teaspoon cornstarch

1/2 cup vinegar

2 tablespoons water


For Lumpia:

12 lumpia wrappers (Filipino pastry wrappers) or spring roll wrappers

Cooking oil for frying




FOR FILLING: In a large skillet cook onion, garlic, and gingerroot in hot oil for 5 minutes, or till tender, but not brown. Add shrimp and cook till they turn pink, stirring constantly. Add cooked pork, water, soy sauce, and pepper. Cook till liquid is evaporated.


FOR SAUCE: In a small skillet or saucepan cook garlic in hot oil till tender. In a small mixing bowl combine cornstarch, vinegar, and water. Carefully add to skillet. Cook and stir till sauce is slightly thickened and bubbly. Cook and stir for 1 minute more. Set aside.


TO ASSEMBLE: Place a lumpia or spring roll wrapper on a flat surface in front of you. Spoon 2 tablespoons of the filling nearly across the width of the wrapper. Roll the wrapper once to cover the filling, then fold sides towards center. Moisten edges with water and continue to roll tightly.


In a large skillet heat 1 inch of cooking oil to 365 degrees F. Fry lumpia, a few at a time, for 2-3 minutes, or till golden brown. Drain on paper towels. Serve immediately with sauce.

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