Lumpia Shanghai - cooking recipe

Ingredients

1 lb ground pork
1/4 lb shrimp, chopped
1/2 cup water chestnut, chopped very fine
1 bunch green onion, chopped
2 -3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 egg, lightly beaten
1 tablespoon soy sauce
1 (40 count) package simex lumpia skins
oil (for deep frying)

Preparation

Separate wrappers. Keep under damp towels. Mix all ingredients together. Place about 1 Tblsp. of filling about 1 1/2\" from edge of wrapper closest to you. Spread across wrapper to about 2\" from the sides. Roll from filling side twice. Turn in sides and continue to roll until almost to the end. Moisten the last part of the wrapper with a little water, using your finger as a paint brush. Finish rolling and place seam side down on baking sheet lined with plastic wrap or foil. Continue in same manner until all rolls are made. Make sure to keep covered with damp towel. Deep-fry in hot oil, a few at a time until golden brown (about 3 minutes). Remove from oil and drain on paper towels. I always check one to make sure they are done and then go by that time and color. If making for party, you can cut in half with scissors before frying. Serve with sweet and sour sauce for dipping.