Lumpia Shanghai - cooking recipe

Ingredients

1/4 kilo lean pork, ground
1/4 kilo shrimp, finely chopped
1/3 c. water chestnuts, chopped
4 pieces dried mushrooms, soaked and then chopped
1/2 c. spring onion, finely cut
1 tsp. salt
1/4 tsp. pepper
1/2 c. soy sauce
1 egg
30 to 35 pieces lumpia wrapper

Preparation

In a bowl, combine first 5 ingredients.
Add egg and soy sauce; mix thoroughly.
Season with salt and pepper.
At one end of a lumpia wrapper, spoon about 2 tablespoons of pork mixture and roll tightly.
Brush one end of wrapper with water to seal.
Cut roll into 2-inch pieces.
Deep fry until golden brown.
Serve with hot sweet and sour sauce.