Lumpiang Shanghai (Filipino Spring Rolls)

• 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

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

lumpia filling, ground pork, shrimp, carrot, celery, parsley, garlic, egg, white onions, soy sauce, sugar, salt, pepper, sweet, cornstarch, water, sugar, apple cider vinegar, fish sauce

Taken from www.food.com/recipe/lumpiang-shanghai-filipino-spring-rolls-186439 (may not work)