by Ernest Reynoso Gala/Marvin Ngo
20 pieces Vietnamese spring roll wrapper
4 cups oil, for frying
For the filling:
1 375-gram can Chinese luncheon meat, chopped
1/2 kilo ground pork
1/4 cup shrimps, chopped
1/4 cup Chinese mushrooms, soaked, drained and chopped
1/4 cup cornstarch
1/4 cup spring onions, chopped
2 teaspoon rock salt
1/2 teaspoon pepper
Put all ingredients in a bowl and mix well.
Soak the Vietnamese spring roll wrapper one at a time before using to wrap the filling.
Spread 1/4 cup of the filling in a long, thin line, one-inch thick, on each wrapper. Fold over the wrapper and roll as for lumpiang shanghai. Put on a plastic cling wrap-lined tray.
Deep-fry until golden brown. Drain on paper napkins.
Slice each roll diagonally into two or three. Serve with store-bought sweet chili sauce.