Filipino-style egg rolls stuffed with pork, shrimp, and veggies are small, but flavor-packed! Adjust the shrimp to your preference, or omit it entirely. Serve with sweet and sour dipping sauce. These rolls freeze well, so you can make them ahead.
Preparation Details
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 75
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 ground black pepper
- 1 teaspoon monosodium glutamate (MSG) (Optional)
- 1 (16 ounce) package spring roll wrappers
- 1 large egg white, beaten
- 1 quart vegetable oil for frying
Steps
- Mix ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
- Work with one wrapper at a time, covering the rest with a damp cloth. Place wrapper on a work surface. Put a thin line of filling (the width of your little finger) across one side of wrapper, about 1/2 inch from edge. Roll wrapper tightly around filling, and seal edges with egg white. Repeat with remaining wrappers and filling.
- Heat 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 rolls float and turn golden brown, about 3 minutes. Drain on paper towels, cut rolls into thirds, if desired, and serve.
