Lumpia – Filipino Shrimp and Pork Egg Rolls

by

Description

The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores).

Ingredients

  • 1 pound ground pork
  • 1 cup finely chopped raw shrimp
  • ½ cup finely chopped onion
  • ½ cup grated carrots
  • ¼ cup finely chopped green onions
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon monosodium glutamate (MSG) (Optional)
  • 1 (16 ounce) package spring roll wrappers
  • 1 egg white, beaten
  • 1 quart vegetable oil for frying

Instructions

  1. Mix the ground pork
  2. shrimp
  3. onion
  4. carrots
  5. green onions
  6. soy sauce
  7. salt
  8. pepper
  9. and MSG in a bowl until well combined.
  10. Pull a wrapper off the stack
  11. and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line
  12. about the width of your little finger
  13. across one side of the wrapper
  14. 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling
  15. and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling
  16. and cut the rolls into thirds.
  17. Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time
  18. turning once
  19. until the rolls float and turn golden brown
  20. about 3 minutes. Serve hot.

Prep Time: 1 hr

Cook Time: 30 mins

Total Time: 1 hr 30 mins

Servings: 75

Leave a Comment