Lumpia Shanghai
Ingredients
1/2 Pound Ground Pork
1 Package Egg Roll Skins
1/2 Pound Shrimp — finely chopped
1/2 Cup Oil — for frying
1/2 Cup Waterchestnuts — chopped
2 Large Scallion — finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Large Egg
1 Tablespoon Soy Sauce
Directions
Combine pork, shrimp, water chestnuts, green onion, egg and soy sauce. Season with salt and pepper. Place a tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep fry in the oil for 2 minutes and drain on paper towels. Serve with your favorite dipping sauce.
