Spring Roll

Ingredients:

1/2 pound ground pork
1/2 pound ground shrimp or beef
1/2 cup waterchestnuts -- chopped
1/2 cup green onion -- finely chopped1 tablespoon soy sauce1 teaspoon salt
1 teaspoon freshly ground pepper
1 package egg roll wrappers -- or lumpia wrappers1 cup cooking oil

Cooking Method:

LUMPIANG SHANGHAI (filling):

1. Combine pork, shrimp, water chestnuts, green onion and soy sauce.
2. Season with salt and pepper.
3. Place a level tablespoon of filling on center of each egg roll wrapper.
4. Brush edges with a few drops of water. Fold one flap over filling. Fold inside flaps and roll up toward top point.
5. Deep fry in hot oil and drain on paper towel.
6. Serve with Sweet and Sour Sauce or Garlic Vinegar Sauce.

- Sweet and Sour Sauce -

2 cups water
1/2 cup catsup
1/3 cup sugar1 teaspoon salt
1 teaspoon red-hot sauce
3 tablespoons cornstarch, dissolved in 4T.water

Sauce Procedure:
1. Mix all ingredients in a pan.
2. Bring to a boil and simmer for 5 minutes or until sauce thickens. Serve hot.

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Gravy na to!!!

Got this on GMA Show.... MOBILE KUSINA hosted by Christine Jacob

Ingredients:

Magnolia Gold Butter 3 tbsps
Chicken cubes ½ of the cube
All-Purpose flour 3 tbsps
Soy-Sauce 1 tsp
Magnolia Full Cream Milk ¼ cup
ground black pepper 1 tsp
Water 1 cup


Procedure:

In medium heat, melt butter in a pan and add flour and chicken powder. Stir in soy sauce. Gradually whisk in milk to avoid making lumps. If lumps develop, whisk until smooth. add pepper and whisk in water. Simmer until desired consistency is achieved. Season to taste.

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