Lumpia Shanghai - cooking recipe

Ingredients

1/4 k. lean pork, ground
1/4 k. shrimp, finely chopped
1/3 c. water chestnuts, chopped
4 pieces dried mushrooms, chopped
1/2 c. spring onion, cut very fine
1 tsp. pepper
1/4 tsp. salt
1/2 tsp. ajinomoto
1 egg
1 tsp. soy sauce
30 to 35 pieces lumpia wrapped or egg rolls

Preparation

In a bowl, combine first 5 ingredients.
Season with salt, pepper and ajinomoto.
Blend in egg and soy sauce.
Beat mixture thoroughly.
At one end of a lumpia wrapper, spoon about 2 tablespoons of the pork mixture and roll tightly.
Brush end of wrapper with water to seal. Cut rolls into 2-inch pieces.
Deep fat fry.