3 black mushrooms
3 1/2 oz. (1/2 pkg.) rice noodles or cellophane noodles
1 egg
1/2 lb. ground pork
1/2 lb. ground beef
1 c. peeled & shredded carrots
1 c. bean sprouts or 1 c. shredded cabbage
1/2 med. onion, chopped
1 tbsp. fresh sauce
1/4 tbsp. pepper
1/2 clove garlic, finely chopped
1 tsp. sugar
16 oz. pkg. lumpia, thawed (about 25 wrappers)
1/2 c. vegetable oil
Sweet & sour sauce

1. In a small bowl, soak black mushrooms in hot water for 15 minutes. Drain well in a colander and shred, discarding the stems.

2. Soak noodles in hot water according to package directions. When soft, drain and cut into 2 inch lengths with a sharp knife or scissors.

3. In a large bowl, beat egg well. Add black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic and sugar; mix well.

4. Place 1 wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don't dry out. Roll up according to directions on "how to wrap egg rolls".

5. In a large skillet or wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls in oil and fry slowly for about 10 minutes or until golden brown. Turn and fry other side 10 minutes. Keep fried rolls warm in a 200 degree oven.

6. Cut each egg roll into 4 pieces. Serve hot with individual bowls of sweet and sour sauce. Makes 25 egg rolls.

"HOW TO WRAP EGG ROLLS":

1. Have ready 1 beaten egg and a pastry brush.

2. Place about 1 1/2 tablespoons of filling mixture just below center of skin.

3. Fold bottom edge over filling.

4. Fold in the 2 opposite edges so that they overlap.

5. Brush top edge corner with beaten egg. Roll up toward top edge and press edge to seal. Repeat with remaining wrappers.