---------- Recipe via Meal-Master (tm) v8.02
  Categories: Philippine, Appetizers
       Yield: 30 rolls
       3 c  Oil
       2    Cloves garlic, minced
     1/2 lb Lean pork, ground
     1/2 lb Shrimp, shelled, deveined,
     3/4 c  Minced water chestnuts
       2    Carrots, minced
       1 c  Minced celery
     1/2 c  Green onions, cut very fine
       2 tb Soy sauce
       1 ts Salt (optional)
     1/2 ts Freshly ground pepper
            Spring roll wrappers, 8 in
            Sweet and Sour sauce
   In a wok or pan, heat 2 tb oil. Add garlic and stir
   until fragrant, about 5 seconds. Add the pork and
   shrimp and stir-fry for 1 minute. Add the water
   chestnuts, carrots, celery, and green onions. Stir-fry
   for approximately 2 minutes, or until the vegetables
   are tender but still crunchy. Add the soy sauce, salt,
   and pepper. Stir. Remove from heat. Drain excess
   moisture from pan.
   To assemble the rolls, place about 1/3 c of the
   filling on the lower third of the wrapper. Fold the
   portion of the wrapper nearest you over the filling
   until just covered. Turn the wrapper again to enclose
   the filling securely. Moisten the edges of the wrapper
   with water or a mixture of cornstarch and water. Fold
   over the corners and press down firmly to seal, making
   an envelope. Moisten the flap of the envelope with
   water and turn, rolling firmly into a 1-inch cylinder.
   Seal firmly. Set aside, seam side down. Repeat until
   all the filling has been used.
   Heat oil in a wok to 375 degrees. Place 4 or 5 rolls
   at a time in the hot oil. Deep-fry until crisp and
   golden. Remove with a skimmer and drain on paper
   towels. Serve hot with Sweet and Sour sauce.
   Rolls may be prepared ahead of time and frozen, then
   fried when needed.
   Appeared in The Southeast Asia Cookbook, by Ruth Law.