LUMPIA SHANGHAI

1/4 kilo lean Pork Ground

1/4 kilo Shrimps, finely chopped

1/3 cup Singcamas or Waterchestnuts, chopped

4 pieces drained Mushrooms, soaked the chopped

1/2 cup Spring Onions, cut very finely

1 teaspoon salt

1/4 teaspoon pepper

1 egg

1 teaspoon Soy Sauce

30-35 pieces Lumpia Wrapper or Egg Roll Wrapper

Combine first 5 ingredients in bowl. Season with Salt and Pepper. Blend in Egg and Soy Sauce. Spoon about 2 tablespoons of mixture into each wrapper. Brush end of wrapper with water to seal. Deep fry until brown. Serve hot with sweet and sour sauce.