filipino shrimp lumpia recipe
The Best filipino shrimp lumpia recipe
My family and I have been enjoying Filipino Shrimp Lumpia for years, and it’s a staple in our household. This dish is a classic Filipino snack or appetizer that consists of shrimp and vegetables wrapped in a thin dough called lumpia wrapper.
The wrapper is usually deep-fried until crispy, and the filling is typically a mixture of shrimp, onions, and sometimes carrots or green beans. The combination of flavors and textures is just perfect – the crunch of the wrapper gives way to the tender shrimp and vegetables inside.
My kids love helping me prepare the filling, and they always get excited when they get to dip the lumpia in their favorite sauce. We often serve it at family gatherings or as a quick snack after school.
I’ve tried various recipes over the years, but this one remains my favorite – it’s easy to make and always turns out deliciously. I like to serve it with a side of vinegar or a dipping sauce made from soy sauce, vinegar, and chili peppers.
The acidity cuts through the richness of the fried wrapper, balancing out the flavors perfectly.
Filipino Shrimp Lumpia
Crispy spring rolls filled with a savory shrimp and vegetable mixture. These lumpia are perfect as an appetizer or snack, served with a sweet chili dipping sauce.
🥘Ingredients
For the Filling
For Wrapping and Frying
For Dipping Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Shrimp Lumpia Works
This Filipino shrimp lumpia recipe is always a good idea for any occasion because it is easy to make and everyone loves it. I usually store leftover cooked lumpia in an airtight container in the fridge for up to three days.
To reheat, I put them in a preheated oven at 375 degrees for about 10 minutes to bring back the crispiness. For serving, I arrange them on a platter with dipping sauce on the side and watch them disappear.
They work perfectly for family gatherings, game days, or even as a quick weeknight dinner when paired with rice and a simple salad.
❓ Frequently Asked Questions About Filipino Shrimp Lumpia
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works fine. Just thaw them completely in the refrigerator overnight or under cold running water. Pat them dry with paper towels before chopping to remove excess moisture so the filling is not watery.
2. How do I keep the lumpia from getting soggy?
Make sure your filling is well drained and not too wet. Fry the lumpia at 350 degrees Fahrenheit and do not overcrowd the pan. Let them drain on paper towels after frying. If you are freezing them, do not thaw before frying.
3. Can I bake the lumpia instead of frying?
You can bake them at 400 degrees Fahrenheit for about 15 to 20 minutes, turning once. Brush them lightly with oil for a crispier result. They will not be as crunchy as fried but still taste good.
4. What dipping sauce goes best with shrimp lumpia?
Sweet chili sauce is the most common and pairs perfectly. You can also make a simple dip with vinegar, garlic, and a pinch of salt and pepper. Some people like soy sauce with calamansi or lemon juice.
5. How far in advance can I make lumpia?
You can assemble the lumpia up to a day ahead and keep them covered in the refrigerator. For longer storage, freeze them uncooked on a baking sheet, then transfer to a freezer bag. They keep well for up to three months.