1/2 lb. ground lean pork
1/2 c. shelled shrimp
1 tbsp. oil
2 scallions, finely chopped
1/2 lb. fresh or canned bean sprouts, drained
1 tbsp. soy sauce
1 tsp. salt
Pinch of brown sugar
1 c. all-purpose flour
1 1/4 c. water
6 eggs, beaten
Oil for deep frying

Mix pork and shrimp together. Heat oil in a pan. Add pork mixture and fry 2 minutes. Add scallions and bean sprouts; cook for another 2 minutes or until bean sprouts are tender. Stir in soy sauce, salt and sugar; remove from heat.

Sift flour into a bowl. Add the water and eggs and beat to a smooth batter. Heat a greased heavy based frying pan. Pour in enough batter to make a thin pancake and cook on one side only. Transfer to a plate. Repeat with the remaining batter. (Egg roll wrappers can be substituted for pancakes.)

Place some of pork mixture in the center of the cooked side of each pancake. Fold the nearest edge over the filling, fold both sides in to the center, then roll up, sealing the last edge with a little water. Repeat with the remaining pancakes or egg roll wrappers.