Fried Egg Rolls (Pork or Beef)

1/2 pound finely chopped pork or beef
1/4 cup minced green onion
1 tablespoon minced ginger
1 tablespoon minced garlic
4 black mushroom caps, soaked, drained, and finely diced
1/4 cup finely diced water chestnuts
1 tablespoon 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 tablespoons soy sauce
3 tablespoons rice vinegar or cider vinegar
2 tablespoons brown sugar
2 tablespoons ketchup
dash liquid hot-pepper sauce
1 teaspoon cornstarch dissolved in 1 tablespoon water

Sweet-and-Sour Dipping Sauce:
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

Saute 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.

Makes 8