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Fried Egg Rolls
Serves 8

1/2 lb finely chopped pork or beef
1/4 cup minced green onion
1 Tbsp minced ginger
1 Tbsp minced garlic
4 black mushroom caps, soaked, drained, and finely diced
1/4 cup finely diced water chestnuts
1 Tbsp fish sauce
1 egg
freshly ground pepper, to taste
16 lumpia wrappers (the type labeled egg-roll skins, or homemade)
oil, for deep frying

1/2 cup water or chicken stock
2 Tbsp soy sauce
3 Tbsp rice vinegar or cider vinegar
2 Tbsp brown sugar
2 Tbsp ketchup
dash liquid hot-pepper sauce
1 tsp cornstarch dissolved in 1 Tbsp water

In a saucepan combine water, soy sauce, vinegar, sugar, ketchup
and hot pepper sauce and bring to a boil. Season to taste and simmer
5 minutes Stir in dissolved cornstarch; cook until lightly thickened
and glossy.

In a bowl, combine pork, green onion, ginger, garlic, mushrooms,
water chestnuts and fish sauce and blend thoroughly. Beat egg
lightly and add to pork mixture, reserving a teaspoon or so for
sealing rolls. Season generously with pepper.

Saute a small piece of filling, taste and adjust seasoning. Spread
about 2 Tbsp filling diagonally across the middle of a wrapper.
Roll and seal. Egg rolls may be rolled up to 1 hour ahead of frying.
Heat oil in fryer to 350 F. Fry egg rolls a few at a time until
golden brown; drain on paper towels. Serve immediately or keep
warm in oven. Serve with Sweet-and-Sour Sauce.


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