1/2 lb. ground pork
1/2 lb. finely chopped shrimp
1/3 c. chopped water chestnuts
4 pieces dried Chinese mushrooms, soaked & chopped
1/2 c. spring onion, cut very finely
1 tsp. salt
1/4 tsp. pepper
1 egg
1 tsp. soy sauce
30 to 35 pieces egg roll wrappers (square)

In a bowl, combine first 5 ingredients. Season with salt and pepper. Mix in egg and soy sauce. Mix thoroughly.

At one end of wrapper, spoon 2 tablespoons of pork mixture and roll tightly, envelope style. Brush end of wrapper with water to seal. Deep fry. May be frozen and deep fried frozen. Serve with sweet and sour sauce.

SWEET & SOUR SAUCE:

1/4 c. vinegar
1/4 c. sugar
1/2 c. water or stock
2 tsp. cornstarch dispersed in 1 tbsp. water
1 tbsp. woking oil
2 tbsp. tomato catsup

Combine vinegar, sugar, salt, stock and cornstarch. Set aside. Heat cooking oil. Fry tomato catsup. Add vinegar mixture and boil until thick.