Fried Egg Rolls Recipe from GourmetFoodPlaza.com

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Recipe for Fried Egg Rolls.....you'll find more recipes like this in our Recipe pages

Fried Egg Rolls
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
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

	*Sweet-and-Sour Sauce*
1/2 cup	water or Basic 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

	*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
-	Sauté 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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