Lumpia Shanghai(Small Egg Rolls) - cooking recipe

Ingredients

1 lb. ground pork
1 lb. finely chopped shrimp
1/2 c. finely chopped water chestnuts
1/2 c. finely shredded carrots
1/2 c. finely chopped onions
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. soy sauce
4 beaten eggs
100 pieces small lumpia wrapper (egg wrapper; only available at the Oriental stores)

Preparation

In a big bowl, combine first 5 ingredients, then season with salt and black pepper and blend in eggs and soy sauce.
Mix thoroughly well.
To wrap, one end of the wrapper, spoon about 1 tablespoon of the mixture and roll tightly.
Seal the edge of the wrapper by brushing with water.
Cut rolls into 2 pieces and deep fry at 370\u00b0 in vegetable oil.
Let the egg rolls brown and drain well the oil in a strainer.