Shrimp Lumpia
Shrimp Lumpia is a harmonious blend of succulent shrimp, flavorful pork, and aromatic spices, encased in a crispy golden wrapper, creating a delectable Filipino appetizer or viand that adds a touch of culinary magic to any occasion.
Servings: 4 servings
Calories: 471kcal
Ingredients
- 500 grams large shrimps head and shell removed, tail intact
- salt and pepper to taste
- 250 grams ground pork
- 1 Tbsp oyster sauce
- 3 cloves garlic minced
- 1 pc small onion minced
- 1 pc small carrots grated
- 1 bunch spring onion chopped
- 3 Tbsp flour
- 1 pc raw egg
- 10 pcs large lumpia wrapper cut into 2 pieces
- cooking oil for deep frying
- sweet chili sauce for dipping sauce
Instructions
How to Cook Shrimp Lumpia
- Remove the head and shell of the shrimps but leave the tail attached.
- Put in a small mixing bowl and season with salt and pepper. Mix the ingredients by hand for a few seconds. Set aside.
- In an empty mixing bowl, combine pork, oyster sauce, garlic, onion, carrot, spring onion, flour, egg, salt and pepper.
- Mix the ingredients until well combined. Set aside.
- Cut the lumpia wrapper in half resembling a semi-circle. Get 1 piece of the lumpia wrapper and lay on a clean flat surface.
- Put 1 to 2 tablespoon of the meat mixture on the center of the lumpia wrapper. The press it with a spoon and form it into a thin and flat rectangular or oval shape.
- Put a piece of the shrimp with the tail sticking out of the lumpia wrapper. Then roll it to from a small spring roll or lumpia similar to lumpiang shanghai.
- Please take note that the tail of the shrimp should be placed on the straight edge of the lumpia wrapper and not the round side.
- Heat cooking oil in a pan in medium heat and deep fry the shrimp lumpia until golden brown.
- Then transfer in a colander or plate lined with paper towels to absorb excess oil. Serve with ketchup or sweet chili sauce. Enjoy as an appetizer or a viand.