Lumpiang Shanghai (Filipino Spring Rolls) - cooking recipe

Ingredients

Lumpia Filling
1/4 kg ground pork
1/8 kg shrimp, chopped
1/4 cup finely chopped carrot
1/4 cup of finely chopped celery
1/4 cup of finely chopped parsley
1 garlic clove, minced
1 egg, slightly beaten
3 tablespoons chopped white onions
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 pinch pepper
Sweet and Sour Sauce
1 teaspoon cornstarch
2/3 cup water
1/4 cup sugar
1/4 cup apple cider vinegar
2 tablespoons fish sauce

Preparation

Combine all ingredients for lumpia (spring roll) filling.
Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
Deep fry in hot oil until golden brown.
Drain.
Cut into shorter lengths before serving.
Prepare Sweet and Sour Sauce:
Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
Serve with lumpia.