Lumpia - Filipino Shrimp and Pork Egg Rolls
These lumpia are a classic Filipino appetiser or snack, featuring a savoury filling of ground pork and chopped shrimp mixed with vegetables and seasonings. The mixture is wrapped in spring roll pastry, sealed with egg white, and deep-fried until perfectly crisp and golden. They are traditionally served in thirds with a sweet and sour dipping sauce. This recipe yields approximately 75 pieces, making it ideal for sharing.
Ingredients
- 1 pound ground pork
- 1 cup finely chopped raw shrimp
- 0.5 cup finely chopped onion
- 0.5 cup grated carrots
- 0.25 cup finely chopped green onions
- 3 tablespoons soy sauce
- 1 teaspoon monosodium glutamate (MSG)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 (16 ounce) package spring roll wrappers
- 1 egg white, beaten
- 1 quart vegetable oil for frying
Method
- In a bowl, thoroughly mix the ground pork, chopped shrimp, onion, carrots, green onions, soy sauce, MSG, salt, and black pepper until fully combined.
- Keep the spring roll wrappers covered with a damp cloth on a plate. Lay one wrapper flat, then spoon a thin line of the pork filling (about the width of your little finger) along one side, roughly 1/2 inch from the edge. Roll it up tightly, sealing the edge with the beaten egg white. Continue with the rest of the wrappers, filling, and egg white.
- In a deep heavy pan or deep fryer, heat the vegetable oil to 375 degrees F (190 degrees C). Carefully add 3 to 4 lumpia at a time to the hot oil. Fry them, turning once, for about 3 minutes until they float and become golden brown. Transfer to paper towels to drain. You may cut the rolls into thirds if you like. Repeat the process with the remaining lumpia.
Nutrition (per serving)
Calories43 kcal
Fat2 g
Protein2 g
Sodium115 mg
Recipe details
CategorySnack
Cuisinefilipino
AuthorElise
