Shrimp lumpia is a crispy Filipino spring roll made with shrimp and seasoned meat wrapped in a thin lumpia wrapper.
It's simple, delicious, and fun to serve for any occasion!
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Ingredients You'll Need
Notes and Substitutions
- Shrimp: Use tail-on shrimp, preferably large. Smaller shrimp work too, but larger ones stay juicy and give you more shrimp in each bite.
- Lumpia wrappers: Use 8-inch lumpia wrappers or spring roll wrappers.
- Dipping sauce: Serve with sweet chili sauce, mayo-Sriracha, banana ketchup, lechon sauce, or spiced vinegar.
How to Make Shrimp Lumpia (Step-by-Step)
Step 1: Prepare the meat mixture
In a bowl, combine:
- 8 ounces ground pork
- 1-2 scallion stalks (finely chopped)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (use less for table salt)
- ¼ teaspoon ground black pepper
- 1 tablespoon oyster sauce
- 1 egg
- 1 teaspoon cornstarch
Mix until well combined.
Step 2: Prepare the shrimp
Peel and devein 16 large shrimp, leaving the tails on.
To keep them from curling as they cook, make a few shallow cuts along the underside of each shrimp without cutting all the way through.
Step 3: Roll the lumpia
Cut each wrapper diagonally in half to make two triangles.
Place one triangle on a clean surface. Lay a shrimp in the center, with the tail sticking out.
Spoon about 1 tablespoon of the meat mixture over the shrimp and shape it into a log.
Fold one side of the wrapper over the filling.
Brush the edges with water or egg wash to help seal.
Fold the wrapper snugly over the filling, keeping the shrimp tail exposed.
Roll tightly, tucking in the sides as needed so the filling stays enclosed.
If you're not frying them right away, cover and refrigerate the lumpia for a few hours.
For longer storage, they can be frozen for up to 3 months and fry straight from frozen.
Step 4: Fry the lumpia
Heat about 1 inch of oil in a medium pot over medium-high heat.
Fry the lumpia in batches until golden and crisp, about 8 minutes.
Once they start sizzling, lower the heat slightly so they cook through without browning too fast.
Drain on a wire rack or paper towels.
Serve your shrimp lumpia hot with your favorite dipping sauce.
Cooking Tips
- Use large shrimp so they stay juicy after frying.
- Make shallow cuts under the shrimp to keep them straight while cooking.
- Roll the lumpia tightly so the filling stays in place.
- Start frying over medium-high heat, then lower once sizzling so the wrappers crisp without browning too quickly.
- Fry in batches to keep the lumpia crisp, not greasy.
Recipe FAQs
Use 8-inch lumpia wrappers or spring roll wrappers.
Yes. Refrigerate for a few hours or freeze for up to 3 months.
Yes. Fry straight from frozen; no need to thaw.
More Lumpia Recipes
- Lumpiang sariwa: Fresh vegetable spring rolls with garlic peanut sauce.
- Turon: Fried banana lumpia with saba, langka, and sugar.
- Lumpiang Shanghai: Bite-sized pork spring rolls fried until golden.
- Lumpiang gulay: Vegetable lumpia served with vinegar dipping sauce.
- Dynamite lumpia: Finger chilies stuffed with cheese or meat, then fried crisp.
- Cheese lumpia: Crispy spring rolls filled with melted cheese.
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📖 Recipe
Shrimp Lumpia
Equipment
- Medium pot
Ingredients
- 16 large shrimp shelled, deveined, & tail on
- 8 ounces ground pork
- 1-2 stalks scallion finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (use less for table salt)
- ¼ teaspoon ground black pepper
- 1 tablespoon oyster sauce
- 1 egg
- 1 teaspoon cornstarch
- 8 lumpia or spring roll wrappers (8-inch square)
- Neutral oil
- Dipping sauce
Instructions
- Mix the pork, scallions, seasonings, egg, and cornstarch.
- Peel and devein the shrimp, leaving the tails on.
- Wrap each shrimp with the meat mixture in a lumpia wrapper and roll tightly.
- Fry over medium-high heat, in batches, until golden and crisp. Once sizzling, lower to medium heat so the lumpia cooks through without browning too quickly.
- Drain on a wire rack or paper towels and serve hot with dipping sauce.
Notes
- Shrimp: Use large tail-on shrimp for a juicier bite.
- Lumpia wrappers: Use 8-inch lumpia or spring roll wrappers.
- Dipping sauce: Serve with sweet chili sauce, mayo-Sriracha, banana ketchup, lechon sauce, or spiced vinegar.
- Use large shrimp so they stay juicy.
- Make shallow cuts under the shrimp to keep them straight.
- Roll tightly so the filling stays in place.
- Start over medium-high heat, then lower once sizzling.
- Fry in batches so the lumpia stays crisp.
Em says
Thanks for the clear instructions on wrapping them.
Nora Reyes says
Hi Em, thank you so much. Glad you found it helpful.