Cha Gio Vietnamese Egg Rolls

Ingredients

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• 1 pound ground pork
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• 1 cup finely chopped raw shrimp
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• ½ cup finely chopped onion
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• ½ cup grated carrots
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• ¼ cup finely chopped green onions
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• 3 tablespoons soy sauce
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• 1 teaspoon salt
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• ½ teaspoon ground black pepper
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• 1 teaspoon monosodium glutamate (MSG) (Optional)
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• 1 (16 ounce) package spring roll wrappers
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• 1 large egg white, beaten
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• 1 quart vegetable oil for frying
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Instructions

1. 1
   Mix ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
2. 2
   Work with one wrapper at a time, covering the rest with a damp cloth. Place wrapper on a work surface. Put a thin line of filling (the width of your little finger) across one side of wrapper, about 1/2 inch from edge. Roll wrapper tightly around filling, and seal edges with egg white. Repeat with remaining wrappers and filling.
3. 3
   Heat oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until rolls float and turn golden brown, about 3 minutes. Drain on paper towels, cut rolls into thirds, if desired, and serve.