Pork and shrimp lumpia

1. Soak mushrooms in warm water to cover for 30 min. , then drain.
2. Cut off and discard stems; finely chop caps.
3. 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).
4. Add shrimp, mushrooms, and water chestnuts and cook for 2 min. stir in soy. Let cool; then discard excess pan juices.
5. Fill and fold lumpia, start from a corner diamond wise, then roll up folding the sides in, moistening wrapper edges witk egg to seal.
6. (at this point, you may cover and refigerate for up to 8 hours).
7. Deep fry about 4-5 lumpia at a time at 340 deg in a deep pan 2-3 minutes.
8. Drain on paper towel.
9. Serve with sweet & sour sauce.