Shrimp Lumpia

  • Ready in: 1 hour 30 minutes
  • Serves: 10
  • Complexity: very easy
  • kcal: 162
Shrimp Lumpia


  • 500 g ground pork
  • 30 large shrimp
  • 4 cloves garlic, minced
  • ½ cup chopped onion
  • ½ cup grated carrots
  • ½ cup chopped water chestnuts
  • ½ cup chopped spring onions
  • ½ cup thinly sliced green cabbage
  • 2 tsp SIDS SALT & PEPPER
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • 1 egg
  • 1 egg white, for sealing rolls
  • 30 lumpia wrappers/spring roll wrappers
  • 2-4 cups rice bran oil, for frying
  • ½ cup white vinegar
  • 3 garlic cloves, crushed
  • SIDS SALT & PEPPER, to taste


  1. Prepare vegetables by chopping onion and spring onion, mincing garlic and water chestnuts. Thinly slice cabbage and grate carrots.
    In a large bowl, combine ground pork, onion, garlic, carrot, spring onion, cabbage,
    , garlic powder, soy sauce, egg and ground shrimp.
    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 make little "release cuts" inside each shrimp. It's super simple - make 2 slits, starting with the middle and then another about 2 cm over. (away from the tail)
    Separate the wrappers and keep the ones not in use from drying out by laying a damp cloth over them. Place about 2 heaped tablespoons of the meat mixture onto each wrapper and getting wrapping. Seal the edge with egg white.
    Heat a heavy frypan 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 colour, about 3-5 minutes on each side. Drain on paper towels.
    Mix together vinegar, garlic and 
    SIDS SALT & PEPPER then pour into a ramekin.
    Serve with vinegar dipping sauce for an authentic, Filipino flavour, or a sweet chilli sauce.