Shrimp lumpia are crispy Filipino spring rolls filled with a savory mixture of ground shrimp, vegetables, and aromatics, wrapped in thin lumpia wrappers and fried until golden. This version uses a simple, classic filling that stays juicy inside a shatteringly crisp shell, making it a perfect party appetizer or weeknight treat. The recipe is straightforward, uses easy-to-find ingredients, and delivers that satisfying crunch everyone loves.
Ingredients
- 1 lb (450 g) raw shrimp, peeled, deveined, and finely chopped
- 1 cup (150 g) finely chopped onion
- 3 cloves garlic, minced
- 1 medium carrot, finely grated (about 1/2 cup / 60 g)
- 1/2 cup (60 g) finely chopped green beans or cabbage
- 1 large egg, beaten (for the filling)
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) ground black pepper
- 1 package (about 25-30) lumpia wrappers (8-inch / 20 cm squares)
- 1 egg white, beaten (for sealing wrappers)
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large bowl, combine the chopped shrimp, onion, garlic, carrot, green beans, beaten egg, soy sauce, salt, and pepper. Mix well until everything is evenly distributed. The mixture should be cohesive but not wet.
- Lay one lumpia wrapper on a clean, dry surface with a corner pointing toward you (diamond shape). Place about 1 tablespoon (15 ml) of the filling near the bottom corner, shaping it into a log about 3 inches (7.5 cm) long and 1/2 inch (1.25 cm) thick.
- Fold the bottom corner over the filling, tucking it snugly. Fold the left and right corners toward the center, like an envelope. Roll the lumpia away from you, keeping it tight, until you reach the top corner. Brush the top corner with a little beaten egg white and press to seal. Repeat with the remaining filling and wrappers.
- Place the finished lumpia on a baking sheet lined with parchment paper, seam side down, and cover with a damp cloth to prevent drying while you roll the rest.
- Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). The oil should be about 1 inch (2.5 cm) deep.
- Carefully add the lumpia in batches, without crowding, and fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over. The internal temperature of the filling must reach 145°F (63°C) (USDA FSIS safe minimum for seafood) – check with a food thermometer if you are unsure.
- Remove with a slotted spoon and drain on paper towels. Serve hot with sweet chili sauce or vinegar dipping sauce.
Tips
- Keep wrappers moist: Lumpia wrappers dry out quickly. Keep them under a damp towel while you work, and cover the rolled lumpia with another damp towel to keep them from cracking.
- Don’t overfill: Too much filling will make the lumpia burst during frying. Stick to about 1 tablespoon per wrapper.
- Seal well: Use egg white to seal the edges thoroughly; a loose seal lets oil seep in and makes the lumpia greasy.
- Fry at the right temperature: If the oil is too hot, the wrappers burn before the filling cooks; if too cool, they absorb oil and turn soggy. Use a thermometer for best results.
Serving Suggestions
Serve shrimp lumpia as an appetizer with a sweet chili sauce, a tangy vinegar dipping sauce (with garlic and black pepper), or a simple soy-calamansi dip. They also make a great main dish served with steamed rice and a side of pickled vegetables or a fresh cucumber salad.
Variations
- Pork and Shrimp: Replace half the shrimp with ground pork for a richer filling. Cook the pork thoroughly to 160°F (71°C) (USDA FSIS safe minimum for ground meat) before adding to the shrimp mixture.
- Vegetable Lumpia: Omit the shrimp and use a mix of cabbage, carrot, bean sprouts, and tofu for a vegetarian version.
- Baked Lumpia: For a lighter option, brush the lumpia with oil and bake at 400°F (200°C) for 15-20 minutes, turning once, until crisp. They won’t be as crunchy as fried, but still delicious.
Storage and Reheating
Store leftover cooked lumpia in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or until heated through and crisp. You can also freeze uncooked lumpia on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 1-2 minutes to the cooking time.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, thaw them in the refrigerator overnight or under cold running water. Pat them very dry with paper towels before chopping to avoid a watery filling.
What can I use instead of lumpia wrappers?
Spring roll wrappers (the thin kind) work well. Egg roll wrappers are thicker and will produce a heavier, less delicate lumpia. If using egg roll wrappers, you may need to adjust the frying time slightly.
Why do my lumpia crack when I roll them?
This usually happens when the wrappers are too dry. Keep them covered with a damp cloth, and don’t let them sit exposed while you work. If a wrapper is very dry, lightly brush it with water before rolling.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Mix it well before using, as some liquid may separate.
How do I know when the lumpia are done frying?
They should be deep golden brown and crisp. If you are unsure about the filling, check the internal temperature with a food thermometer – it should be at least 145°F (63°C) for seafood.
Can I air-fry lumpia?
Yes, preheat your air fryer to 375°F (190°C), lightly brush the lumpia with oil, and cook for 8-10 minutes, turning halfway, until golden and crisp. Check the filling temperature to ensure it reaches 145°F (63°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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