Lumpia - Filipino Shrimp and Pork Egg Rolls

Ingredients

• 1 pound ground pork
• 1 cup finely chopped raw shrimp
• 0.5 cups finely chopped onion
• 0.5 cups grated carrots
• 0.25 cups finely chopped green onions
• 3 tablespoons soy sauce
• 1 teaspoon monosodium glutamate , MSG
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 package spring roll wrappers , 16 ounce
• 1 large egg white , beaten
• 1 quart vegetable oil for frying

Instructions

1. 1

   Combine ground pork, shrimp, onion, carrots, green onions, soy sauce, MSG, salt, and black pepper in a bowl until well mixed.

2. 2

   Place wrappers on a plate; cover with a damp cloth. Place 1 wrapper on a work surface; spoon ground pork filling in a thin line (the width of your little finger) across one side of wrapper, about 1/2 inch from edge. Roll wrapper tightly around filling; seal edges with egg white. Repeat with remaining wrappers, filling, and egg white.

3. 3

   Heat oil in a deep heavy pan or deep fryer to 375 degrees F (190 degrees C). Lower lumpia in batches of 3 to 4 carefully into the hot oil; fry, turning once, until rolls float and turn golden brown, about 3 minutes. Drain on paper towels, cut rolls into thirds, if desired. Repeat with remaining lumpia.