Shanghai Rolls

 Ingredients

Using the previous ingredients from the fish relleno, add 1/4 kilo of diced shrimp and 1 more egg and mix well. Using an egg roll wrapper, roll about 3/4 of an inch thick and seal the eggroll by brushing egg on the sides to seal the eggroll. Deep fry the Shanghai rolls for a minute or more until it turns light brown. Set aside to cool and cut diagonally in half.

Sweet & Sour Sauce:

    1 orange, press to extract juice

    2 tablespoons light brown sugar

    1 teaspoon soy sauce

    2 tablespoons of UFC banana ketchup

    1 teaspoon corn starch mix with 1/2 cup water

Mix ingredients in a saucepan and bring to a boil and until sauce thickens, and serve.