SWEET-SOUR SAUCE
1/4 c  Cider vinegar
1 ts Soy sauce
1/2 c  Sugar
1 c  Water or pineapple juice
1/2 ts Finely grated gingerroot
1/2    Garlic clove; crushed
2 tb Cornstarch; blended with:
2 tb Cold water
Salt

LUMPIA
1/2 lb Ground pork
1/2 lb Uncooked shrimp,
– finely chopped
1/2 c Minced mushrooms
1/2 c Diced peeled jicama
2 Green onions; finely chopped
3 Egg yolks
2 tb Soy sauce
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
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. Fry in deep hot oil until golden brown. Serve
whole or cut in halves or thirds. Serve with
sweet-sour sauce.