Directions

1. Filling:
2. In a hot 2 qt saute pan add butter, melt, and then add shallot, zests, garlic and a pinch of salt. Cook stirring carefully until fragrant and the garlic just begins to brown. Add chopped lobster and stir to combine. Add salt and chives. Allow to cool.
3. To fill the wrappers:
4. Remove lumpia wrappers from freezer allow a few minutes to slack and then carefully place 2.5 oz of cooled filling on one side of the wrapper, spread filling evenly across. Gently and tightly roll the wrapper all the way across to make a long tube shape, leaving the ends open. Repeat 3 more times for a total of 4 lumpia.
5. To fry the lumpia:
6. In a heavy bottom, 8inch x 3inch pan, fry the lumpia in about 1.5 inch of 350 degree oil or deep fry, just until brown and crispy, about 45 seconds, remove using a metal skimmer and place on paper towel to rest. Serve right away with sweet chili sauce or Toyomansi sauce.