Name: Lumpia - Filipino Shrimp and Pork Egg Rolls
Prep time: 1 h
Cook time: 1 h
Yield: 75
Ingredients: Ground pork - 1 pound; Finely chopped raw shrimp - 1 cup; Finely chopped onion - ½ cup; Grated carrots - ½ cup; Finely chopped green onions - ¼ cup; Soy sauce - 3 tablespoons; Salt - 1 teaspoon; Black pepper - ½ teaspoon; Monosodium glutamate (MSG) (Optional) - 1 teaspoon; Spring roll wrappers - 1 (16 ounce) package; Egg white, beaten - 1; Vegetable oil for frying - 1 quart

Lumpia - Filipino Shrimp and Pork Egg Rolls

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Lumpia - Filipino Shrimp and Pork Egg Rolls

1. Ground pork - 1 pound

2. Finely chopped raw shrimp - 1 cup

3. Finely chopped onion - ½ cup

4. Grated carrots - ½ cup

5. Finely chopped green onions - ¼ cup

6. Soy sauce - 3 tablespoons

7. Salt - 1 teaspoon

8. Black pepper - ½ teaspoon

9. Monosodium glutamate (MSG) (Optional) - 1 teaspoon

10. Spring roll wrappers - 1 (16 ounce) package

11. Egg white, beaten - 1

12. Vegetable oil for frying - 1 quart

How to cook deliciously - Lumpia - Filipino Shrimp and Pork Egg Rolls

1. Stage

Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.

2. Stage

Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.

3. Stage

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, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.