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Lumpia Shanghai (Phillipine Fried Egg Rolls, Shanghai Style)
Yield: 5 servings

1/2 lb ground lean pork
1/2 lb shrimp, chopped fine
1/2 c water chestnuts, chopped
1/2 c green onions, chopped fine
1 ts salt
1 ts black pepper
1 egg
1 tb soy sauce
1 pk lumpia or egg roll wrappers
1/2 c cooking oil

Combine pork, shrimp, water chestnuts, green onions, egg and soy
sauce. Season with salt and pepper. Place a level tablespoon of
filling on each egg roll wrapper, fold wrapper burrito style, tucking
in the ends and seal with a few drops of water. Deep fry in hot oil
and drain on paper towels. Serve with sweet and sour sauce.

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