Lumpia is a variation of spring rolls from the Philippines and can feature savory or sweet fillings. In this tea-appropriate version, ground pork and chopped shrimp are encased in the thin wrappers.
Pork and Shrimp Lumpia
- 4 ounces ground pork
- 2 ounces uncooked shrimp, peeled, deveined, and finely chopped
- ¼ cup finely chopped green onion
- 2 tablespoons minced carrot
- 2 tablespoons chopped fresh parsley
- ¾ teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 12 lumpia or spring roll wrappers*
- 1 large egg, lightly beaten
- Prepared sweet and sour sauce, for serving
- In a large bowl, stir together pork, shrimp, green onion, carrot, parsley, sesame oil, salt, garlic powder, and pepper. Cover and refrigerate for 30 minutes.
- Place 1 tablespoon pork mixture just below center of lumpia wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom of wrapper over filling. Brush remaining wrapper edges with beaten egg. Fold sides toward center over filling. Roll up lumpia tightly, pressing edge at end to seal. Repeat with remaining pork mixture and wrappers.
- In a large skillet, pour oil to a depth of 1 inch. Heat over medium heat until a deep-fry thermometer registers 350°. Fry lumpia, a few at a time until golden brown, approximately 5 minutes, turning occasionally. Drain on paper towels. Serve immediately with sweet and sour sauce, if desired.
*Lumpia and spring roll wrappers can be found at any Asian grocery store.
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