MINI SHANGHAI ROLLS

Ingredients:

1/4	kg	MAGNOLIA CHICKEN STATION SHANGHAI MIX
1/4	cup	chopped tokwa
1/4	cup	chopped singkamas
2	tsp	sesame oil
1	cup	sotanghon, soaked in warm water for 15 minutes, drained and chopped
1	tsp	iodized fine salt
1/4	tsp	pepper
12	pc	small round lumpia wrappers, cut in half
3	cup	cooking oil for deep-frying

LIME SAUCE:

1/4	cup	lime juice
2	tbsp	patis
1	tbsp	sugar
2	pc	siling labuyo, seeded and finely chopped

Procedure:

In a bowl, combine first 7 ingredients. Mix well.
Lay a half piece of lumpia wrapper. Put a mound of filling (about 1 tbsp). Fold sides and roll. Brush the ends with water to seal.
Deep fry shanghai rolls for 3 to 4 minutes or until chicken is cooked.

Makes 6 to 8 servings.

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