Hawaiian Poke Lumpia

• 1 pkg. Lumpia wrappers (25 wrappers)
• 2 pounds prepared poke from grocery store

Place poke onto the wrapper. Fold and roll ends. Wet edges with water to help seal.

Deep fry until golden brown. Do not cook too long unless you want the poke to be well done. When poke is only slightly cooked, it will be more tender.

Sauce for dipping:

• 1/4 cup sugar
• 1/4 cup shoyu
• 1 cup cider vinegar
• pinch of salt
• 2 cloves minced garlic (or as desired)