When I ask one of nieces what she wants me to prepare for her, she always answers “Shrimp Lumpia.” Of all the different types of fillings for lumpia, this is her favorite. My mom started making these when I was in college. Not sure why she waited until then to make this kind. Probably because it was a little pricey to get fresh shrimp — especially the jumbo size shrimp — and it does take time to shell and devein each shrimp. But, in the end, it’s well worth the effort. I use the larger or jumbo size Tiger shrimp when I make this lumpia. I think it holds its shape much better than the Gulf shrimp that is usually found in supermarkets. Tiger shrimp can be found in most Asian markets. Have family or friends over for a “lumpia wrapping” gathering. Preparing lumpia goes much faster when you have others to help you “wrap.” I double and/or even triple the recipe so I can fry some up to eat the day I prepare and I have some to freeze to share with guest at a later time.
2 pounds large to jumbo shrimp
lemon pepper salt to taste
1 16 ounce package spring roll wrappers
1 egg white, beaten
1 quart vegetable oil for frying
sweet chili sauce for dipping
Prepare the shrimp by shelling all but the tail and deveining each one. Mix the shrimp with enough lemon pepper salt in a bowl until well coated with seasoning. Pull a wrapper off the stack and place the wrapper on a work surface. Place one piece of shrimp in the middle of the wrapper. Roll the wrapper tightly around the shrimp and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling. Heat the oil in a heavy pan or deep fryer to 375 degrees. Deep-fry lumpias, careful not to overcrowd the pan, until the rolls float and turn golden brown, about 3 minutes. Remove and place on a rack or pan with paper towel to help drain some of the oil. Serve hot with sweet chili sauce.