Pork And Shrimp Lumpia (Phillipine Egg Rolls)

In a large bowl, mix together everything with a spoon except the egg roll wrappers and oil. Stir gently, trying to keep the ingredients as unmashed as possible.

Cook a small amount of the filling in a small skillet or microwave so that you can check the seasonings. Add more pepper, soy sauce and Accent if you want. Chill the filling for 1 hour, or until firm.

Slice each egg roll wrapper in half lengthwise. In a deep-fryer or deep, heavy pot, pour in the corn oil to a 3-inch depth. Heat the oil until a dropped-in bread cube sizzles instantly. (If using a frying thermometer, the oil should be about 360 degrees F.) Fill a small bowl with water and keep it near your work surface.

To make the egg rolls, spread 1 tablespoon of filling evenly along the long top edge of each halved wrapper, leaving a half-inch border.

Fold the border over the line of filling. With your forefinger, paint a line of water along the folded-over border. Roll up the wrapper as tightly as you can, sealing it with another line of water applied with your finger. Using water as a sealant will keep the rolls from unwrapping.

With a sharp knife, cut each thin, thin egg roll into thirds - 3 small, thin egg rolls. Using a slotted spoon, slip the egg rolls a few at a time into the hot oil and fry them, turning them often, until they are brown and crispy. Drain and serve them immediately.

If you desire a dipping sauce, some mix equal parts soy sauce and white vinegar, adding minced fresh ginger and scallions to taste.

Source: BEAT THAT! COOKBOOK