Lumpia

Appetizers

  • 2 pkgs lumpia wrappers (round, 12" -- pref. "Tropics" brand)

  • ½ pound ground beef

  • 12 pounds ground pork

  • ⅓ pound raw shrimp

  • 1 medium yellow onion, finely chopped

  • 1 - 2 cans water chestnuts, finely chopped

  • 4 eggs, separated

  • 6 carrots, shredded

  • salt and pepper to taste (approx 1 tsp)

  • La Choy sweet/sour sauce, for dipping

Mix beef, pork, shrimp, egg yolks, vegetables. Add salt and pepper (optional: splash of soy sauce.)
Keep wrappers frozen until ready to separate. After separating, keep under a wet towel to prevent wrappers from drying out.
Place between 1 teaspoon - 1 tablespoon mixture approximately 2/3-way down the wrapper. Spread evenly to form a horizontal line, ending about 1 inch from each edge. Fold bottom third up, then fold sides and roll. Moisten top edge of wrapper with egg whites, and seal.
Preheat 1 quart (3 - 4 inches deep) canola oil. Test readiness with piece of wrapper. Deep fry to golden brown. Drain on paper towels and cut into 3 pieces. Serve with sweet and sour sauce.
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