<i> Lumpia</i>

DEAR SOS: I had some lumpia at a Filipino restaurant and thought they would make great appetizers for summer entertaining. Do you have such a recipe?

--ANGELA

DEAR ANGELA: Lumpia, the traditional egg roll of the Philippines, is found in most Filipino restaurants. Here’s one from Lorna Halili of Manila Sunset, a small Los Angeles restaurant specializing in bibingka (steam-baked rice cakes in banana leaves) and other Filipino snacks.

MANILA SUNSET’S LUMPIA SHANGHAI

1 1/4 pounds ground pork

3/4 cup chopped onion

1/4 cup finely chopped green onions

1/4 cup finely chopped peeled carrots

1/4 cup finely diced water chestnuts

2 eggs

1/2 teaspoon black pepper

1 teaspoon salt

1 (12-ounce) package spring roll wrappers (not egg-roll skins)

Oil for deep-frying

Sweet-Sour Sauce

Combine ground pork, onion, green onions, carrots, water chestnuts, eggs, pepper and salt in bowl. Mix well. Place 6-inch long strip of pork filling, about 1 tablespoon, diagonally across center of each spring roll wrapper. Roll up bit, then fold in 2 sides and tightly roll up completely, moistening edges with water to seal.

Heat oil to 360 degrees in deep-fryer or deep skillet. Fry egg rolls, batch at time, until golden brown, about 4 to 5 minutes. Drain on paper towels or standing up in colander. Cut each into 2 or 3 pieces. Serve with Sweet-Sour Sauce. Makes 8 servings.

Each serving contains about:

354 calories; 878 mg sodium; 115 mg cholesterol; 8 grams fat; 53 grams carbohydrates; 16 grams protein; 0.26 gram fiber.

Sweet-Sour Sauce

3/4 cup vinegar

1 cup sugar

1/8 teaspoon salt

Drop of egg-yellow food color

Combine vinegar, sugar, salt and food color in saucepan over medium heat. Bring to boil and simmer until syrupy (mixture will thicken upon standing).