From: Chef Kelly Degada, Pres a Vi, San Francisco. Yield: 24 servings. Lumpia: ½ cup olive oil 4 lb. peeled rock shrimp to taste, salt and pepper 2 cups finely-chopped red bell pepper 1 cup finely chopped onion 2 tsp. hot red pepper sauce, such as Tabasco® or sriracha ¼ cup Dijon mustard 2 ⅔ cups mayonnaise 4 tsp. finely chopped garlic 48 lumpia wrappers, square or round 8 avocados, peeled and thinly sliced 4 eggs mixed with 4 tsp. water as needed, corn starch as needed, oil ...
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