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Filipino Shrimp and Pork Egg Rolls

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PREP TIME
60 min
COOKING TIME
30 min
TOTAL TIME
90 min
SERVINGS
75 servings
Snack Filipino
Filipino Shrimp and Pork Egg Rolls
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 teaspoon monosodium glutamate (MSG)
  • 1 (16 ounce) package spring roll wrappers
  • 1 egg white, beaten
  • 1 quart vegetable oil for frying
Instructions
1
Combine the ground pork, shrimp, chopped onion, grated carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl to create a harmonious mixture.
2
Take one wrapper from the stack and cover the remaining wrappers with a damp cloth. Place the single wrapper on a flat surface, allowing it to relax and become pliable. Create a thin line, roughly the width of your index finger, across one edge of the wrapper, approximately half an inch from its border. Envelop the filling by rolling the wrapper snugly around it, securing the edges with a delicate egg white coating. Repeat this process with the remaining wrappers and filling, dividing them into manageable portions to ensure even cooking. Finally, slice each roll in half.
3
Heat a generous amount of oil in a sturdy pan or deep fryer to 375 degrees F (190 degrees C). Carefully add 3 or 4 lumpia at a time, gently turning them once to prevent breakage. Fry the rolls until they rise to the surface and turn a golden brown, approximately 3 minutes per batch. Serve the crispy treats hot.