INGREDIENTS:
- 2 lbs shrimps (large to jumbo size)
- 1 pack (16 oz) spring roll wrappers
- 1 egg white, beaten
- Lemon- pepper- salt, to taste
- 1 quart vegetable oil, for frying
- Sweet chili sauce (for dipping)
HOW TO COOK:
- Prepare the shrimp, shell the shrimp except for the tail then devein each one.
- In a bowl, mix the shrimp with the lemon- pepper- salt mixture until well coated with the seasoning.
- Pull off a spring roll wrapper from the stack and place the wrapper on a work surface.
- Place one piece of the shrimp in the middle of the wrapper.
- Roll the wrapper tightly around the shrimp and seal the edges with beaten egg white.
- Repeat making rolls with the remaining wrappers and shrimps.
- Pour and heat the vegetable oil in a heavy pan or deep fryer (preferably 375 F or 190 C).
- Deep- fry the lumpias in batches (do not to overcrowd the pan), until the rolls float and turn golden brown, about 3 minutes.
- Remove from heat and place on a rack or pan with paper towel to help drain some of the oil.
- Serve hot with sweet chili sauce. Enjoy!
IMAGE: potatochipsarenotdinner.com
Also try: Shrimp Tempura
