2 pounds large to jumbo shrimp
lemon pepper salt to taste
1 16 ounce package spring roll wrappers
1 egg white, beaten
1 quart vegetable oil for frying
sweet chili sauce for dipping
Prepare the shrimp by shelling all but the tail and deveining each one.
Mix the shrimp with enough lemon pepper salt in a bowl until well coated with seasoning.
Pull a wrapper off the stack and place the wrapper on a work surface.
Place one piece of shrimp in the middle of the wrapper. Roll the wrapper tightly around the shrimp and seal the edges with egg white.
Repeat making rolls with the remaining wrappers and filling.
Heat the oil in a heavy pan or deep fryer to 375 degrees.
Deep-fry lumpias, careful not to overcrowd the pan, until the rolls float and turn golden brown, about 3 minutes.
Remove and place on a rack or pan with paper towel to help drain some of the oil. Serve hot with sweet chili sauce, according to Kusinamaster.ph.
Shrimp rolls, a light snack