[Filipino Recipes] Shrimp Lumpia

Lumpia is also one of those dishes where everyone is convinced that THEIR recipe is the absolute best, and I'm sure I'll even have a few relatives clucking their tongues at my use of say, red onions as opposed to yellow onions. But I assure you, this is the Shrimp Lumia. EVER., as it is based off of my Grandmother's recipe. Typically it is just filled with a pork mixture but I was feeling indulgent and decided to make ones with a shrimp inside each one. The surf and turf filling inside of the super crisp wrapper makes every bite so delectable. You will be so happy you made these, trust me. 

1. Prepare your vegetables by chopping your onion and green onion, and mincing your garlic and water chestnuts. Thinly slice cabbage. Grate carrots

2. In a large bowl, combine ground pork, onion, garlic, carrot, green onion, cabbage, pepper, salt, garlic powder, soy sauce, egg and ground shrimp. Ground shrimp is sometimes hard to find, I usually get mine at a Filipino grocery store, or in the Mexican spice section of the supermarket. 

3. Peel and devein the shrimp, leaving the tail intact. To straighten the shrimp for the lumpia and to make sure they don't curl up as much while cooking I made little "release cuts" inside each shrimp. It's super simple- I make 2 slits, starting with the middle and then another about an inch over (away from the tail)

4. Separate the wrappers and keep the ones not in use from drying out by laying a damp cloth over them. Place 1 heaping tablespoons of the meat mixture onto each wrapper, one shrimp on top, and ger wrapping! As you roll, be sure to keep it as tight and compact as possible without breaking the wrapper. This will keep the fillings from falling out during the frying process. Seal the edge with beaten egg white. 

5. Heat a heavy skillet over medium heat, add enough oil so that it's 2 inches deep and heat for about 5 minutes. Make sure oil is hot enough before adding lumpia by testing the edge of one. If it bubbles and sizzles, it's ready! Fry them until they are a nice golden brown color, about 3-5 minutes on each side. Drain on paper towels.

6. Serve with vinegar dipping sauce for an authentic Filipino flavor, or a sweet chili sauce which can be found at most Asian supermarkets.
bon appetit!

Shrimp Lumpia

Makes 30

Prep tim- 1 hour, cook time- 20 minutes

Ingredients

1 pound ground pork

30 large shrimp

4 cloves garlic, minced

1/2 cup chopped onion

1/2 cup grated carrots

1/2 cup chopped water chestnuts

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon camaron molido (ground shrimp, optional)

1 teaspoon soy sauce

1 egg

1 egg white, for sealing rolls

30 lumpia wrappers/spring roll wrappers (MENLO brand are my favorite but any will do as long as they are of the paper-thin variety. NOT egg roll wrappers as they are too thick and have a bubbly texture that doesn't quite work with this recipe)

2-4 cups vegetable oil, for frying
vinegar dipping sauce:


1/2 cup white vinegar

3 garlic cloves, crushed

Salt and black pepper to taste

Instruction

1. Prepare your vegetables by chopping your onion and green onion, and mincing your garlic and water chestnuts. Thinly slice cabbage. Grate carrots

2. In a large bowl, combine ground pork, onion, garlic, carrot, green onion, cabbage, pepper, salt, garlic powder, soy sauce, egg and ground shrimp. Ground shrimp is sometimes hard to find, I usually get mine at a Filipino grocery store, or in the Mexican spice section of the supermarket. Rest assured, the Lumpia will still be delicious without it.

3. Peel and devein the shrimp, leaving the tail intact. To straighten the shrimp for the lumpia and to make sure they don't curl up as much while cooking I made little "release cuts" inside each shrimp. It's super simple- I make 2 slits, starting with the middle and then another about an inch over (away from the tail)

4. Separate the wrappers and keep the ones not in use from drying out by laying a damp cloth over them. Place about 2 heaping tablespoons of the meat mixture onto each wrapper and getting wrapping! Seal the edge with egg white.

5. Heat a heavy skillet over medium heat, add oil and heat for about 5 minutes. Make sure oil is hot enough before adding lumpia by testing the edge of one. If it bubbles and sizzles, it's ready! Fry them until they are a nice golden brown color, about 3-5 minutes on each side. Drain on paper towels.

6. Serve with vinegar dipping sauce for an authentic Filipino flavor, or a sweet chili sauce which can be found at most Asian supermarkets.

This recipe and image sources are referred in website:  Potatochipsarenotdinner.com. Thanks so much!