Roast Pork Lumpia


1 pound cooked pork roast*, shredded
1 cup Shitake mushrooms
1 onion, julienne
3 Tablespoons butter OR oil of your choice
2 Tablespoons cilantro
2 scallions, chopped
1 cup jicama, julienne
salt & pepper to taste
egg wash 16-24 spring roll wrappers
peanut oil for deep frying


Sauté onions in 1 Tablespoon of the butter and set aside. Sauté mushrooms in remaining 2 Tablespoons butter and add pork at end to heat slightly. Put sautéed items in a bowl. Add cilantro, scallions, jicama and salt & pepper to taste. Lay out spring roll wrappers making sure you always keep unused wrappers covered with a damp clean towel. Put a portion of mixture on spring rolls. Seal with egg wash. Deep fry in 350°F peanut oil until golden brown. Drain and serve immediately with guacamole. These appetizers can be made ahead and frozen. Let come to room temperature before deep frying. Makes 16-24 appetizers. * You can season your pork roast how ever you like. Jerk, adobe, garlic, salt & pepper, an Asian marinade. Your imagination is your only limit. Slow roasting the pork yields greatest flavor and makes meat melt-in-your-mouth tender. To slow roast, set oven at 225-250°F and double the roasting time. Adapted from Chef Tom Wong of The Royal Hawaiian Hotel