Carefully shred the tinapa, set aside.
Sauté the shrimp, shredded tinapa, carrots, singkamas, tinapa, hipon, and kangkong. Cook well, let it cool and set aside.
Mix the eggs in the tinapa mixture.
Place bout 1-2 tablespoons of filling into the bottom center of each lumpia wrapper.
Form filling to a cylinder and roll up the lumpia tightly. Seal the edges with egg yolk mixture.
In a deep pan over medium heat, heat up the oil and deep fry the lumpia until golden and crispy. Drain excess oil and serve.
Serving Size 12 pieces