Lumpia #2
appetizers, chinese, pies, snacks
1 lb cooked and drained ground
1 pork or beef
1 lb chopped cooked shrimp
1/2 cup chopped waterchestnuts
1/2 cup chopped mushrooms
1 cup chopped green onion
1/2 teaspoon salt
1 pepper to taste
3 egg yolks
1 lb egg roll wrappers
mix the stuffing ingredients. place a small amount on the eggroll wrapper and roll tightly, tucking the ends in as you roll. seal the egg roll with a small amount of flour and water paste. deep fry (i forget the temperature, but i imagine the same temperature as you deep fry other things.)
i remember having these with sweet and sour sauce. i imagine that this was how they ate them in the phillipines, but i personally like them with hot mustard.
Yield: 1 servings