Lumpia Shanghai

INGREDIENTS:
1 pound ground chicken, pork or beef
1 can chopped water chestnuts
1/2 cup green onions, chopped fine
1 egg1 tsp salt
1 tsp pepper
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 packages egg roll wrappers (use the Filipino brand)

Handling the wrappers:
Carefully separate each wrapper and place a damp towel or paper towel over the wrappers to keep it moist.

DIRECTIONS:
In a small bowl, mix water and corn starch.

Combine meat, water chestnuts, green onions, egg, soy sauce, salt and pepper.

Place a level tablespoon of filling on each egg roll wrapper approximately 1/5 inch above the bottom edge.

Start rolling from the bottom and the sides. With your finger, brush corn starch mixture on the top edge of the wrapper and roll it over to seal.

Deep fry in very hot oil and drain on a paper towel.

SERVE:
Serve with sweet and sour sauce or Finadene (recipe below)