Lumpia Shanghai

• 1/2 lb. ground pork
• 1/2 lb. ground beef
• 1 c. shrimp, finely chopped (cook)
• 1/2 c. onion, finely chopped
• 1 egg
• 1 tsp. salt
• 2 Tbsp. soy sauce
• 1 can water chestnuts, sliced
• 1/2 tsp. ground pepper
• 1 c. carrots, finely chopped
• 1 1/2 tsp. m.s.g.
• 2 c. cooking oil
• 40 pieces Lumpia wrapper (eggroll)
• 1/2 c. water

1. In a skillet, brown ground pork for 15 minutes, then ground beef for 10 minutes.
2. Drain fat, add shrimp, onions, egg, salt, soy sauce, water chestnuts, pepper, carrots, m.s.g. and mix well. Separate wrapper and spoon about 3 tablespoons mixture into each wrapper and roll tightly.
3. Brush end of wrapper with water to seal. Heat oil in a deep fryer or skillet.
4. Fry "rolls" until golden brown.
5. Cut roll into 2 pieces.
6. Serve hot with sweet and sour sauce.

ground pork, ground beef, shrimp, onion, egg, salt, soy sauce, water chestnuts, ground pepper, carrots, cooking oil, lumpia wrapper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187465 (may not work)