"This is an egg-roll inspired dish that originated from the Philippines. They can be prepared ahead of time and simply store in the freezer until cooking."

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) (optional)
1 (16 ounce) package spring roll wrappers
1 egg white, beaten
1 quart vegetable oil for frying

DIRECTIONS

• In a bowl, combine ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper and MSG.
• Take a wrapper off the stack, keeping the other wrappers covered with a damp cloth. Place a thin amount of the mixture across the wrapper. Roll the wrapper well over the filling and seal the edges with egg white. Repeat the procedure until the wrappers and filling have been used up.
• Slice the rolls into three even portions. Cook them in batches onto a deep fryer with hot oil set at 375 degrees F (190 degrees C). Cook the lumpia for about 3 minutes and serve immediately.
• Makes 75 small lumpia