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
- ground pork: 1 pound
- raw shrimp: 1 cup (finely chopped)
- onion: 0.5 cup (finely chopped)
- carrots: 0.5 cup (grated)
- green onions: 0.25 cup (finely chopped)
- soy sauce: 3 Tbsp
- salt: 1 tsp
- black pepper: 0.5 tsp
- monosodium glutamate (MSG): 1 tsp (optional)
- spring roll wrappers: 1 pack (16 ounce pack)
- egg white: 1 piece (beaten)
- quart vegetable oil for frying: 1 piece
Metric Conversion
Stages of cooking
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Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
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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.
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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.
