Lumpiang Shanghai (Pork Spring Rolls)

• 1 kg Ground pork (lean)
• 1/2 cup chopped onion
• 1/4 cup chopped kinchay
• 1/2 cup chopped carrots
• 1/4 cup chopped celery
• 1 egg
• dash salt and pepper
• 1/4 cup grated cheese
• 40 lumpia wrapper
• 1 1/2 cup oil (depends on how deep is your pan)
• 1/4 cup vinegar
• 1/4 cup sugar
• 3 tbsp banana ketchup
• 1/4 cup water

1. Mix all ingredients.
2. Wrap it.
3. Heat oil for deep frying.
4. Cook for about 7 - 9 minutes each batch.
5. Soon as done, drip it.
6. While draining the excess oil make a sauce.
7. In a sauce pan, mix vinegar, sugar, ketchup , water and salt.
8. Let it boil till it thickens.
9. Serve with hot rice.

ground pork, onion, kinchay, carrots, celery, egg, salt, grated cheese, lumpia wrapper, oil, vinegar, sugar, banana ketchup, water

Taken from cookpad.com/us/recipes/354688-lumpiang-shanghai-pork-spring-rolls (may not work)