Lumpia Shanghai

• 1 tablespoon vegetable oil
• 1 pound ground pork
• 2 cloves garlic, crushed
• 3 Tablespoons finely chopped fresh ginger
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon Silver Swan soy sauce
• 30 lumpia wrappers
• 2 cups vegetable oil for frying
• 1 egg for bonding

1. 1.Seperate Lumpia wrappers and set on a plate with a damp cheese cloth over them so they do not dry out.
2. 2.scramble egg in a small bowl and set aside
3. 3.combine the pork,garlic, ginger, pepper, salt and soy sauce in a large bowl.
4. 3 Place 1 Tbsp of the filling diagonally at a corner of the wrapper mold it into a thin line should be about the size and shape of a tootsie roll you should have about a 1 1/2 inch space on both ends. Brush the egg around the edges. Fold in sides length wise and tuck kind of like an old school cloth diaper and roll tightly.
5. 4. Heat your wok add cold cooking oil and fry till lumpia is golden brown and floats to the top. Should yeild 30 peices. I like to serve this with sweet chili sauce.

vegetable oil, ground pork, garlic, fresh ginger, ground black pepper, salt, soy sauce, lumpia wrappers, vegetable oil, egg

Taken from www.epicurious.com/recipes/member/views/lumpia-shanghai-50144768 (may not work)