Shrimp Lumpia is a delicious spin on the classic Filipino spring roll, with a combination of shrimp and meat wrapped in a light, crispy shell. It's a simple yet satisfying treat, perfect for any occasion!
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Ingredients you'll need
Notes and substitutions
- Shrimp: Use shrimp with tails on, ideally large (about 16-20 count per pound). Smaller shrimp can also be used, but larger ones provide a more substantial bite and texture.
- Lumpia wrappers: Use 8-inch lumpia wrappers or spring roll wrappers, available at most Asian grocery stores.
- Dipping sauce: Pair your Shrimp Lumpia with a variety of sauce options. Mayo-Sriracha for a creamy kick, banana ketchup for a sweet tang, sweet chili sauce for a mild heat, lechon sauce for a unique Filipino flavor, or a vinegar-based sauce for a light and zesty touch.
How to make this recipe
Step 1: Prepare the meat mixture
In a bowl, combine ground pork, scallions, garlic powder, salt, pepper, oyster sauce, egg, and cornstarch. Mix until thoroughly combined.
Step 2: Prepare the shrimp
Peel and devein the shrimp, keeping the tail intact. To prevent them from curling during cooking, make shallow cuts on the underside of each shrimp, making sure not to slice all the way through.
Step 3: Assemble the lumpia
Cut the wrappers diagonally in half to create two triangles. Place one triangle on a clean surface with the pointed corner facing one direction and the straight edge on the opposite side.
Position the shrimp in the center, with its tail extending out. Spoon a tablespoon of the meat mixture over the shrimp, forming it into a log shape along the length of the shrimp. Fold the opposite side of the wrapper over the filling.
Step 4: Roll the lumpia
Seal the edges on the other half of a wrapper with water or egg wash, depending on the wrapper type. The egg wash can provide extra hold, especially for certain wrappers that might not stick well with water alone.
Wrap the bottom of the wrapper snugly over it. Gently fold in the area near the shrimp tail to secure it, making sure the tail peeks out neatly.
Roll the lumpia tightly. As you finish rolling the lumpia, carefully fold in the area where the shrimp tail sticks out to ensure the lumpia is well-sealed and the filling is enclosed.
Double wrap the lumpia if the wrappers are thin, to ensure they hold their shape and contain the filling securely during cooking.
If you're not frying them immediately, cover and refrigerate the lumpia for a few hours. For longer storage, they can be frozen for up to 3 months. You can fry them directly from the freezer without the need to thaw.
Step 5: Deep-fry the lumpia
In a saucepan or deep pan, heat about an inch of oil over medium-high heat. Fry the spring rolls in batches for about 8 minutes, until they turn golden brown and crispy. Turn them occasionally for even cooking.
PRO TIP: For lumpia that stays crispy, begin by frying them at a high temperature. Once they sizzle, slightly reduce the heat so the lumpia becomes thoroughly crispy without browning too quickly.
Step 6: Drain excess oil
Remove the fried lumpia from the oil and drain on a wire rack or on paper towels to remove excess oil.
Serve and enjoy your Shrimp Lumpia hot with your favorite dipping sauce.
Recipe FAQs
You can use either lumpia wrappers or spring roll wrappers, which are readily available in most Asian grocery stores. Make sure they are thawed and pliable before using.
Yes, you can assemble the lumpia ahead of time and freeze them. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. You can fry them frozen, without needing to thaw.
Explore more lumpia recipes
- Lumpiang Sariwa: Fresh spring rolls filled with vegetables, shrimp, and sometimes pork, wrapped in soft crepes and topped with a savory garlic sauce and crushed peanuts.
- Turon: Fried banana lumpia with ripe saba bananas, langka, and brown sugar, wrapped in lumpia wrappers and deep-fried until crispy. Ube Turon is a variation filled with Ube Halaya.
- Lumpiang Shanghai: Small, bite-sized spring rolls filled with seasoned ground pork, deep-fried until golden.
- Lumpiang Gulay: Fried lumpia with sautéed vegetables, then served with a tangy vinegar dipping sauce.
- Dynamite Lumpia: Spicy finger chilies typically stuffed with cheese or ground meat, wrapped in lumpia wrappers and fried until crisp.
- Cheese Lumpia: Fried spring rolls filled with gooey, melted cheese.
Other seafood recipes you may like
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📖 Recipe
Shrimp Lumpia
Equipment
- Saucepan or deep pan
Ingredients
- 16 large shrimp (16-20 count) shelled, deveined, & tail on; see note
- 8 ounces ground pork or chicken
- 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 sub: fish sauce
- 1 egg lightly beaten
- 1 teaspoon cornstarch
- 8" lumpia or spring roll wrappers (8 pieces or more as needed) see note
- Neutral oil for frying
- Dipping sauce see note
Instructions
- In a bowl, combine ground pork, scallions, garlic powder, salt, pepper, oyster sauce, egg, and cornstarch. Mix until thoroughly combined.
- Peel and devein the shrimp, keeping the tail intact. To prevent them from curling during cooking, make shallow cuts on the underside of each shrimp, making sure not to slice all the way through.
- Cut the wrappers diagonally in half to create two triangles. Place one triangle on a clean surface with the pointed corner facing one direction and the straight edge on the opposite side.
- Position the shrimp in the center, with its tail extending out. Spoon a tablespoon of the meat mixture over the shrimp, forming it into a log shape along the length of the shrimp.
- Fold the opposite side of the wrapper over the filling, then wrap the bottom of the wrapper snugly over it. Gently fold in the area near the shrimp tail to secure it, making sure the tail peeks out neatly.
- Roll the lumpia tightly, sealing the edges with water or egg wash, depending on the wrapper type. The egg wash can provide extra hold, especially for certain wrappers that might not stick well with water alone.
- As you finish rolling the lumpia, carefully fold in the area where the shrimp tail sticks out to ensure the lumpia is well-sealed and the filling is enclosed.Double wrap the lumpia if the wrappers are thin, to ensure they hold their shape and contain the filling securely during cooking.
- In a saucepan or deep pan, heat about an inch of oil over medium-high heat. Fry the spring rolls in batches for about 8 minutes, until they turn golden brown and crispy. Turn them occasionally for even cooking.PRO TIP: For lumpia that stays crispy, begin by frying them at a high temperature. Once they sizzle, slightly reduce the heat so the lumpia becomes thoroughly crispy without browning too quickly.
- Remove the fried lumpia from the oil and drain on a wire rack or on paper towels to remove excess oil.
- Serve and enjoy your Shrimp Lumpia hot with your favorite dipping sauce.
Notes
- Shrimp: Use shrimp with tails on, ideally large (about 16-20 count per pound). Smaller shrimp can also be used, but larger ones provide a more substantial bite and texture.
- Lumpia wrappers: Use 8-inch square lumpia wrappers or spring roll wrappers, available at most Asian grocery stores.
- Dipping sauce: Pair your Shrimp Lumpia with a variety of sauce options. Mayo-Sriracha for a creamy kick, banana ketchup for a sweet tang, sweet chili sauce for a mild heat, lechon sauce for a unique Filipino flavor, or a vinegar-based sauce for a light and zesty touch.
Em says
Thanks for the clear instructions on wrapping them.
Nora Reyes says
Hi Em, thank you so much. Glad you found it helpful.