Lumpia Shanghi, recipe courtesy of esencia

Recipe based on: Philippine Cookbook by Reynaldo Alejandro
Serving Size : 12

1/2 Pound Ground Pork
1/2 Pound Shrimp -- finely chopped
1/2 Cup Waterchestnuts -- chopped
2 Large Scallion -- finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Large Egg
1 Tablespoon Soy Sauce
1 Package Egg Roll Skins
1/2 Cup Oil -- for frying
Combine pork, shrimp, water chestnuts, green onion, egg and soy sauce. Season with salt and pepper. Place a tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep fry in the oil for 2 minutes and drain on paper towels. Serve with your favorite dipping sauce.

hey awesome you know Lumpia too, awesome!
thats Magsaysay style also , awesome goodness, I love that Lumpia.
only diffrence is out there they minus the water chestnuts.
Lumpia is I my favorite anywhere it comes from I love to try to diffrences. Every Island has a difrent version of it.