If you’ve ever been to a Filipino party, there’s a good chance you’ve encountered a Shrimp Lumpia Recipe. These crispy golden rolls are an unwritten rule for Filipino celebrations.
Their crunchy exterior and juicy shrimp-filled centers make them incredibly addictive.
While there’s nothing wrong with picking up a tray of ready-made lumpia, there’s a certain joy in making them yourself. Plus, you get to customize the fillings and create those perfect little rolls just the way you like them! Let’s dive in!
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Key Takeaways
- Shrimp lumpia is a delicious Filipino appetizer with a savory shrimp and vegetable filling.
- It takes practice to perfect lumpia rolling, but the process is fun and rewarding.
- Shrimp lumpia are great for parties, but also perfect for a weeknight meal.
- Frying is traditional, but baking offers a healthier alternative.
Shrimp Lumpia Recipe
Ingredients
Here’s what you’ll need to whip up a delicious batch of homemade shrimp lumpia:
| Ingredient | Description/Notes | Quantity |
|---|---|---|
| Shrimp | Medium-sized, fresh or frozen (thawed and drained) | 1 pound |
| Vegetables | Carrots, cabbage, onions (finely chopped) | 1 cup total |
| Aromatics | Garlic (minced), ginger (minced) | To taste |
| Ground Pork | Optional | (Amount varies) |
| Seasonings | Soy sauce, fish sauce, salt, pepper | To taste |
| Lumpia Wrappers | Thin, spring roll-style | (Package amount) |
| Oil for Frying | High smoke point (canola, vegetable) | As needed |
| Dipping Sauce | Sweet and Sour (classic), or get creative! | To taste |
Equipment
Lucky for us, you don’t need any fancy tools for lumpia making:
- Large skillet or wok
- Mixing bowl
- Chopping board and sharp knife
- Slotted spoon
- Paper towels
- Baking sheet
Shrimp Lumpia Recipe: Instructions
Prepare the Filling
- Get your shrimp ready: Peel, devein and roughly chop the shrimp.
- Chop those veggies: Finely chop your carrots, cabbage, and onions. Mince the garlic and ginger.
- Sauté time: Heat some oil in your pan and sauté the aromatics for about a minute. Add the shrimp and cook until pink. Add your vegetables and cook until softened (about 5 minutes).
- Seasoning: Stir in soy sauce, fish sauce (just a splash!), salt, and pepper to taste.
- Cooldown: Take your pan off the heat and let the filling cool completely.
Wrapping Lumpia
This is where the magic happens…kind of. It takes practice to get a tight roll!
- Lay out a wrapper: Place a lumpia wrapper on a flat surface like a cutting board, with one corner pointing at you like a diamond.
- Spoon in the filling: Place about 2 tablespoons of your cooled filling along the bottom third of the wrapper.
- Fold the bottom corner: Gently fold the bottom corner over the filling.
- Fold the sides: Next, fold in the left and right sides towards the center.
- Roll it up!: Continue rolling from the bottom upward, aiming for a tight cylinder.
- Seal the deal: Dab a little water or whisked egg on the final corner to seal the roll.
- Repeat!: Continue this process until you’ve used up all your filling.
Frying the Lumpia
- Heat the oil: In your skillet or wok, heat enough oil to reach a depth of about 1 inch. Aim for a temperature of 350°F (175°C).
- Fry in batches: Gently add the lumpia a few at a time to avoid overcrowding.
- Golden and crispy: Fry them for about 3-4 minutes per side, or until they’re a deep golden brown.
- Drain and rest: Remove the fried lumpia with your slotted spoon and drain them on paper towels.
Making the Dipping Sauce
The classic is sweet and sour. Here’s a basic recipe:
- ¼ cup rice vinegar
- ¼ cup sugar
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- ½ cup water
Tips for the Perfect Shrimp Lumpia Recipe
- Don’t overstuff: It might be tempting, but overfilling makes lumpia burst during frying. You want a nice, tight roll.
- Experiment and customize!: Use other veggies like water chestnuts for extra crunch, or try different proteins like chicken. Add some cheese for a yummy, melty twist!
- Make ahead and freeze: If you’re making a big batch, freeze your uncooked lumpia. They fry up beautifully straight from frozen (just add a little extra cooking time).
- Reheating magic: For perfectly crisp leftovers, avoid the microwave! Instead, reheat them in the oven or an air fryer.
Shrimp Lumpia Recipe Variations
The classic shrimp lumpia is delicious as is, but don’t be afraid to switch things up!
- Baked Lumpia: For a lighter version, bake your lumpia in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown and crispy. Spray or brush with oil for extra browning.
- Shrimp and Veggie Lumpia: Skip the pork for a vegetarian-friendly version. Maybe add some tofu for protein if you’d like.
- Spicy Shrimp Lumpia: Kick up the heat! Add chili flakes to your filling, use a spicy dipping sauce, or even mix in some finely chopped chili peppers.
- Gourmet Shrimp Lumpia: Get fancy with it! Try adding ingredients like mushrooms, or create a dipping sauce with a unique flavor profile.
Shrimp Lumpia Recipe Serving Suggestions
- Appetizer Star: Shrimp lumpia are the perfect finger food for parties. Estimate about 3-4 rolls per person.
- Part of a Spread: Lumpia pairs beautifully with other Filipino dishes. Think pancit (noodles), adobo, or lechon kawali (crispy pork belly).
- Beyond the platter: Get creative! Add a few lumpia to a salad for a satisfying lunch, or serve them with a side of rice for a light dinner.
Shrimp Lumpia Recipe Storage and Reheating
- Leftover love: Store cooked lumpia in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 3 months.
- Reheating for the win: For the best texture, reheat your cooked lumpia from refrigerated or frozen in the oven or air fryer. This keeps them crispy!
Here’s a table summarizing the key points:
| Key Factor | Tips for the Best Lumpia |
|---|---|
| Filling | Don’t overstuff, experiment! |
| Wrapping | Practice for a tight roll |
| Frying | Maintain 350°F, fry in batches |
| Variations | Vegetarian, spicy, fancy, it’s up to you! |
| Reheating | Oven or air fryer for the best result |
FAQs
Q: Can I use other types of shrimp?
A: Definitely! Smaller shrimp work well, though you’ll need to chop them less. Just make sure they’re deveined and cooked through before assembling your lumpia.
Q: My wrappers keep tearing! What am I doing wrong?
A: A few possible culprits:
Overfilling: This is the most common reason for tears.
Too much moisture: Make sure your filling is cooled and hasn’t released too much liquid.
Rough handling: Be gentle! Wetting your fingertips helps when manipulating the delicate wrappers.
Q: Is there a substitute for fish sauce?
A: While fish sauce adds a unique depth of flavor, you can substitute it with a bit more soy sauce, or even a touch of Worcestershire sauce. Keep in mind this will alter the flavor profile.
Q: Can I fry lumpia ahead of time?
A: Yes, but for the best texture, fry them as close to serving time as possible. If you need to fry in advance, reheat them in the oven or air fryer to regain their crispness.
Q: I’m not confident in my frying skills. Can I bake them instead?
A: Absolutely! Baking is a fantastic alternative to frying. Follow the instructions mentioned in the ‘Shrimp Lumpia Variations’ section.
Q: Help! My lumpia are too greasy. What went wrong?
A: This usually means your oil wasn’t hot enough. Make sure it’s at 350°F (175°C) before adding the lumpia. Also, avoid overcrowding the pan, which can lower the oil temperature.
Q: Where can I find lumpia wrappers?
A: They’re usually available in the freezer or refrigerated section of Asian grocery stores. If you can’t find them, spring roll wrappers are a very similar substitute.
Shrimp Lumpia Recipe Conclusion
Whether you’re a seasoned lumpia pro or a total newbie, there’s something so satisfying about making these crispy, savory rolls from scratch.
Don’t be afraid to let your creativity shine in the kitchen. Customize those fillings, play with different dipping sauces, and most importantly, have fun with it! After all, cooking is ultimately about sharing delicious food and good times.
And hey, even if your first batch isn’t picture-perfect, don’t worry – it’s those slightly messy, overstuffed lumpia that hold the most delicious memories. I hope this guide inspired you to try making shrimp lumpia at home!
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