Jumbo Shrimp Lumpia

Demonstrated by: Executive Chef Rey Dasalla of Hau Tree Lanai Restaurant.
Brunch On The Beach Recipes - 2002.



Jumbo Shrimp Lumpia

  • 12 jumbo (16/20 size) black tiger shrimp
  • 6 lumpia wrappers
  • 1 lb rock shrimp
  • 2 teaspoons minced chives
  • 1 tablespoon chopped pickled ginger root
  • 1 tablespoon chopped water chestnuts
  • 1 tablespoon chopped cilantro
  • 1 tablespoon toasted sesame seed
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • Salt and fresh ground black pepper to taste
  • 1 egg, beaten
  • Salad oil for frying


  1. Shell and clean jumbo shrimp, leaving tails on.
  2. Cut lumpia wrappers in half to form triangles.
  3. In a food processor, chop rock shrimp; combine with remaining ingredients.
  4. Place one jumbo shrimp in center of each wrapper, leaving tail of shrimp extending from the longest edge of each triangle.
  5. Place a tablespoon of shrimp mixture alongside shrimp; fold tip of wrapper over the top portion of shrimp.
  6. Roll wrapper tightly around shrimp; seal with beaten egg.
  7. Repeat with remaining shrimp and wrappers.
  8. Heat oil to 350°F.
  9. Fry lumpia until lightly browned; drain.
  10. Serve with Thai Sweet and Sour Chili Sauce.

Makes 4 servings.

Thai Sweet and Sour Chili Sauce:

  1. In a saucepan, combine 1/4 cup each rice vinegar, catsup, sugar, and 1/4 cup unsalted butter.
  2. Stirring occasionally, heat until butter melts.
  3. Add 1 tablespoon Thai sweet chili sauce; mix well.

Makes about 1 cup.


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