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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.