Fried Egg Rolls ( lumpia )

• 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
  Sweet-and-Sour Sauce:
• 1/2 cup water or Stock
• 2 Tbsp soy sauce
• 3 Tbsp rice vinegar or cider vinegar
• 2 Tbsp brown sugar
• 2 Tbsp ketchup
• 1 dash liquid hot-pepper sauce
• 1 tsp cornstarch dissolved in 1 Tbsp water

  Sweet-and-Sour Sauce - 2/3 cup 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

  Crisp fried Lumpia Shanghai, the Philippine version of egg rolls, are delicious dipped in either a sweet-and-sour sauce or a mixture of vinegar, garlic and fish sauce