Shrimp Lumpia
Crispy Filipino spring rolls filled with shrimp and seasoned meat.
Servings 16
Calories 113kcal
Cost $8-$10
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.
Nutrition
Calories: 113kcal | Carbohydrates: 0.4g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 127mg | Potassium: 75mg | Fiber: 0.04g | Sugar: 0.03g | Vitamin A: 23IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.2mg