Lumpia Shanghai(Small Egg Rolls)

• 1 lb. ground pork
• 1 lb. finely chopped shrimp
• 1/2 c. finely chopped water chestnuts
• 1/2 c. finely shredded carrots
• 1/2 c. finely chopped onions
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. soy sauce
• 4 beaten eggs
• 100 pieces small lumpia wrapper (egg wrapper; only available at the Oriental stores)

1. In a big bowl, combine first 5 ingredients, then season with salt and black pepper and blend in eggs and soy sauce.
2. Mix thoroughly well.
3. To wrap, one end of the wrapper, spoon about 1 tablespoon of the mixture and roll tightly.
4. Seal the edge of the wrapper by brushing with water.
5. Cut rolls into 2 pieces and deep fry at 370u0b0 in vegetable oil.
6. Let the egg rolls brown and drain well the oil in a strainer.

ground pork, shrimp, water chestnuts, carrots, onions, salt, black pepper, soy sauce, eggs, lumpia wrapper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941272 (may not work)