Appetizers · Holiday Recipes · Lumpia/Spring Rolls · Lutong Bahay (Daily Menu) · Seafood

Shrimp Lumpia Recipe

Shrimp Lumpia Recipe

 

Shrimp Lumpia Recipe 

INGREDIENTS:

  • 2 pounds large to jumbo shrimp
  • 1 lemon, juiced (or Calamansi juice)
  • pepper salt to taste
  • 1 (16oz.) package spring roll wrappers
  • 1 egg white, beaten
  • 1 quart vegetable oil for frying

INSTRUCTIONS:

  1. Clean and peel off the shells but leave the tail and devein each shrimp. Straighten it up a bit in the curve side.
  2. Season with lemon, pepper and salt in a bowl until flavors are evenly distributed.
  3. Pull a piece of wrapper and place the wrapper on a clean flat surface or plate.
  4. Slice the wrapper in half, put 1 piece of shrimp in the center of the wrapper. Fold both just like an envelope, roll the wrapper tightly around the shrimp and seal the edges with a dab of egg white. 
  5. Repeat the same procedure until all shrimps are wrapped.
  6. Heat the oil in a heavy pan or deep fryer to 375 degrees.
  7. Deep-fry lumpias 2 or 3 at a time. Avoid overcrowding pan because it will lessen the heat needed to make it crispy. Deep fry for about 3 minutes each or until lumpia turns golden brown
  8. Using a thong, remove from oil and transfer on a plate with paper towels to drain excess oil.
  9. Serve hot with your favorite garlic mayonnaise sauce with atchara on the side or shredded cabbage. Enjoy!

Shrimp Lumpia Recipe

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