Lumpiang Shanghai

Ingredients:

1/2 kilo ground pork (pork may be substituted with flaked tuna fish. If using canned
fish flakes, get the kind that is soaked in water, not in oil. Drain fish flakes thoroughly
before cooking.)
1/4 kilo chopped shrimps
1/4 kilo green peas
1/2 cup chopped mushrooms
2 stalks spring onion, chopped
1 onion, chopped finely
8-10 lumpia wrappers
salt to taste
oil for sauteing and frying

For sweet-sour sauce:
2 tbsp. vinegar
2 tbsp. sugar
2 tbsp. banana ketchup
1 siling labuyo, chopped finely, seeds removed
1/2 cup of cornstarch, dissolved in 2 cups of water

Procedure:

1. Heat oil in a pan and saute garlic and onion. Add ground pork. Cook over
medium heat for about 10 minutes, stirring occasionally to prevent scorching.
2. Add shrimps, green peas, mushrooms, and spring onion. Season with salt.
3. Wrap in lumpia wrappers to form small rolls. Deep fry the rolls until the
wrapper turns golden brown. Add oil if necessary. Serve with sweet-sour
sauce.
4. To make sauce: Combine vinegar, sugar, ketchup and chopped siling labuyo.
Let boil, then pour in cornstarch mixture to thicken. Remove from heat.