1 1/2 c. soaked sotanghon noodles
2 c. chopped chicken white meat
1/4 c. chopped carrot
1/4 c. chopped celery
1 pkg. (7 oz.) dried shrimps
1-2 tsp. salt
Dash black pepper
2 whole eggs, slightly beaten
22 lumpia wrappers
1 tbsp. cornstarch diluted in 1 tsp. water
1 qt. oil for frying lumpia

Add chicken to the sotanghon and mix. Add the carrot, celery and shrimps. Season with salt and pepper. Add the beaten egg into the mixture and stir. Put one tablespoon of the mixture in a lumpia wrapper, roll up and seal with cornstarch mixture. Deep fry in oil until golden brown. Serve hot while it is crispy.