Philippine Fried Egg Rolls, Shanghai Style

250 g (1/2 lb) minced pork
250 g (1/2 lb) prawns, chopped finely
1/2 cup chopped water chestnuts
1/2 cup finely chopped spring onions
1 egg, beaten
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 package egg roll wrappers (sold in Asian food stores)
Oil for deep-frying

Mix pork, prawns, water chestnuts, spring onions, egg and soy sauce together. Season with salt and pepper.

Place a level tablespoon of filling on each egg roll wrapper, roll tightly and seal with a few drops of water. Continue until filling is all used. Deep-fry in hot oil and drain on paper towels. Serve with Sweet and Sour Sauce (recipe below). Serves 4.

Sweet and Sour Sauce

750 ml (3 cups) water
125 ml (1/2 cup) ketchup
80 g (1/3 cup) sugar
1 teaspoon salt
1 teaspoon red-hot (Tabasco) sauce (optional)
2 tablespoons cornflour dissolved in 4 tablespoons of water

Mix all ingredients together. Bring to the boil and simmer for 5 minutes or until sauce thickens. Makes about 3 cups.

Recipe by Reynaldo G. Alejandro and photo by Luca Invernizzi Tettoni from The Food of The Philippines by Periplus World Cookbooks. Frame by Nancy Comelab.

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