Shrimp lumpia (Filipino eggrolls)

Servings: About a dozen eggrolls

  • Lumpia wrappers
  • 3 cups of medium shrimp, raw, peeled, deveined, tails off
  • 1 cup cabbage, chopped
  • 1 cup shredded carrots
  • 1/2 cup bean sprouts
  • 2 eggs
  • 1 tbsp. cornstarch
  • 4 cloves garlic
  • 1/2 small onion
  • Salt and pepper, to taste
  1. In a food processor, briefly mix shrimp, garlic, onion, cornstarch, egg, shredded carrots, cabbage, salt and pepper. Don't overprocess. (For extra texture, reserve 1/2 of the shrimp, roughly chop it, and add it to the processed mixture.)
  2. Fold bean sprouts into the mixture.
  3. Spoon 1-2 tablespoons of the filling on the edge of one lumpia wrapper, gently roll up, tucking ends in, and sealing the roll closed using a little water.
  4. Heat cooking oil on a pot on the stove.
  5. Fry lumpia in batches on medium heat. Cook until golden brown, at least five minutes.
  6. Remove lumpia from the oil and drain them on a cooling rack or paper towel.
  7. Serve with a dipping sauce of your choice. (Presentation here uses sweet and sour sauce and soy sauce + kalamansi juice + garlic)