Clean and peel off the shells but leave the tail and devein each shrimp. Straighten it up a bit in the curve side.
Season with lemon, pepper and salt in a bowl until flavors are evenly distributed.
Pull a piece of wrapper and place the wrapper on a clean flat surface or plate.
Slice the wrapper in half, put 1 piece of shrimp in the center of the wrapper. Fold both just like an envelope, roll the wrapper tightly around the shrimp and seal the edges with a dab of egg white.
Repeat the same procedure until all shrimps are wrapped.
Heat the oil in a heavy pan or deep fryer to 375 degrees.
Deep-fry lumpias 2 or 3 at a time. Avoid overcrowding pan because it will lessen the heat needed to make it crispy. Deep fry for about 3 minutes each or until lumpia turns golden brown
Using a thong, remove from oil and transfer on a plate with paper towels to drain excess oil.
Serve hot with your favorite garlic mayonnaise sauce with atchara on the side or shredded cabbage. Enjoy!
