Lumpia with Pork and Shrimp
You can use egg roll wrappers for this recipe if that is all that is available at your store. They will be a little heavier, but still taste great!
Serves: 12Hands-on: 1 hourTotal: 1 hourDifficulty: Medium
- 1 lb. ground pork
- 1 cup finely chopped raw shrimp
- 1⁄2 cup chopped onion
- 1 medium carrot, peeled and grated
- 1⁄2 cup minced scallion
- 2 Tbsp. soy sauce
- 1⁄4 tsp. ground black pepper
- 1 package (16 oz.) egg roll or spring roll wrappers
- 3 cups vegetable oil
- In a large bowl combine pork, shrimp, onion, carrot, green onion, soy sauce, and pepper. Mix until well combined.
- Place one wrapper on a work surface with one corner pointing facing you, like a diamond. Place 2 tablespoons filling near the bottom point of the wrapper. Pull wrapper over filling and roll until you reach halfway up the wrapper, then dampen the top edge of the wrapper lightly with water, fold the edges of the wrapper toward the center, and roll the rest of the way up. Place on a platter and repeat with the remaining wrappers and filling. Cover the rolls with a damp towel to prevent them from drying out.
- Pour oil into a deep sided pot, making sure there is a 3-inch air gap at the top of the pot. Heat the oil over medium-high heat to 350°F. Drop rolls two or three at a time into the oil and cook until golden brown on both sides and they start to float, about 4 minutes. An instant read thermometer should read 165°F in the center of the roll. Remove from the oil and place on a paper towel lined baking sheet. Repeat with the remaining rolls. Serve warm.