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Lumpia - Filipino Shrimp and Pork Egg Rolls Recipe

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This recipe for Lumpia - Filipino Shrimp and Pork Egg Rolls is from Love to Cook and Cook with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground pork
1 cup finely chopped raw shrimp
1/2 cup finely chopped onion
1/2 cup grated carrots
1/4 cup finely chopped green onions
3 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 (16 ounce) package spring roll wrappers
1 egg white, beaten
1 quart vegetable oil for frying
Directions:
Directions:
Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, and pepper,in a bowl until well combined.
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.
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.
Personal Notes:
Personal Notes:
I add 1 cup shredded cabbage to the mixture and let it set overnight.

 

 

 

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