Egg Rolls

I got this recipe out of a cookbook put together by the parents of my graduating class in 2001. It's so good and you can change it up according to your taste.

1/4 lb. Lean pork, ground
1/4 lb shrimp, finely chopped
1/3 c water chestnuts, chopped
4 pieces dried mushrooms, soaked, then chopped
1/2 c spring onions, cut very finely
1/2 tsp salt
1/4 tsp pepper
1 egg
1/2 tsp Accent
1 tsp soy sauce
30-35 pieces lumpia wrapper or egg roll wrapper.

In a bowl combine the first 5 ingredients.  Season with salt, pepper and accent. Blend in egg and soy sauce. Beating thoroughly. At one end of the lumpia wrapper, spoon about 2 tbsp of pork mixture and roll tightly. Brush end of wrapper with water to seal. Cut rolls in 2 inch pieces and either deep fry or pan fry. Serve hot with sweet and sour sauce.

Sweet and Sour sauce::

1/4 c vinegar
1/4 c sugar
1/4 tsp salt
1/2 c stock or water
2 tbsp cornstarch dispersed in 1 tbsp water
1 tbsp cooking oil
2 tbsp tomato ketchup

Combine vinegar, sugar, salt, stock and cornstarch.  Set aside. Heat cooking oil and fry the ketchup. Add vinegar mixture and boil til thick.