2 pounds large to jumbo shrimp
1 lemon (juice)
pepper salt to taste
1 16 ounce package spring roll wrappers
1 egg white, beaten
1 quart vegetable oil for frying
Clean and peel off the shells but leave the tail and devein each shrimp.
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.
Put 1 piece of shrimp in the center of the wrapper. 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 overceowding 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.