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Shrimp and pork lumpia, a beloved Filipino appetizer, showcases the delightful combination of savory shrimp and seasoned ground pork encased in thin spring roll wrappers. In this version, I wrap seasoned ground pork around the large shrimp, then wrap it in the spring roll wrappers. This retains the shape of the shrimp after it is fried.

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Shrimp & Pork Lumpia

Prep: 30

Cook: 15

Total: 45

These shrimp and pork lumpia are the perfect appetizer at your next party.

Ingredients

1 lbs ground pork
1 cup chives, (finely diced)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp mushroom powder, (or chicken powder)
1 egg
10 large shrimp
1 package large spring roll wrappers
sriracha
mayo
green onion
crispy garlic

Instructions

In a bowl mix together ground pork, cut chives, garlic powder, onion powder, mushroom powder, and an egg. Mix well.
1 lbs ground pork, 1 cup chives, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp mushroom powder, 1 egg
Take your shrimp, devein and shell them.
10 large shrimp
Make shallow cuts along both the belly and top side of the shrimp. This will prevent it from curling when cooked. You know you have done it correctly if your shrimp are straight and not curved.
Take 2 tbsp of the minced pork and wrap it around the shrimp.
Take your large spring roll wrappers and cut them in half diagonally to form a 2 large triangles per wrapper.
1 package large spring roll wrappers
Place your meat wrapped shrimp along the middle of the wrapper.
Fold the top corner down towards the shrimp.
Fold the edges towards the middle and roll tightly. Seal with eggwash.
Wrap once more with the other half of the wrapper. This creates a more secure spring roll, and once fried it will also be crispier.
Fry at 350F for 8-10 minutes until golden brown and crispy.
Top with mayo, sriracha, crispy garlic, and green onions.
sriracha, mayo, green onion, crispy garlic