Change up your usual lumpiang shanghai by making these pork & shrimp lumpia. Fry until golden brown for that perfect crisp bite.
These lumpia combine pork and shrimp in a crispy wrapper that’s both light and crunchy. The filling is savory from the pork and soy sauce, with a natural sweetness from the shrimp, while the vegetables add crunch and freshness. Don’t skip the step of frying a small test piece—it’s your chance to adjust the seasoning before you commit to wrapping all 25. Serve these hot with sweet chili sauce or garlic vinegar for dipping.
In a bowl, combine pork, shrimp, carrots, onion, garlic, kintsay, soy sauce, salt, and pepper. Mix until everything is well incorporated.
Taste and adjust: Heat a small amount of oil in a pan and fry a spoonful of the filling. Taste it and adjust the seasoning if needed—this is your chance to get it right before wrapping.
Wrap lumpia: Lay 1 lumpia wrapper on a flat surface. Place 1 tablespoon of filling at the bottom edge of the wrapper. Fold the bottom over the filling, fold in the sides, then roll tightly toward the top. Seal the edge with a bit of water. Repeat with the remaining wrappers and filling.
Fry lumpia: Fill a deep pot halfway with oil and heat to 180°C (350°F). Gently add the lumpia in batches and fry until golden brown and crispy, about 3-4 minutes. Remove and transfer to a wire rack or paper towel-lined plate to drain.
Serve: Transfer to a serving platter and serve with sweet chili sauce or garlic vinegar for dipping.
