Best Shrimp Lumpia With Chipotle Aioli Recipes

LUMPIA SHANGHAI

Lumpia Shanghai image

Lumpia are Chinese-style egg rolls from the Philippines. They are in the hall of fame with Vietnamese spring rolls and Thai bo bia rolls. All were inspired by the Chinese influence in the respective countries, but I think lumpia are the most delicious. The skins are thinner and the filling is finely ground. Paired with palm vinegar, they are the perfect snack food.

Provided by Jet Tila

Time 1h

Yield About 30 rolls

Number Of Ingredients 16

Ingredients

1 pound medium shrimp, peeled and deveined (about 26 to 30 shrimp)
2 cloves garlic, crushed or pressed
2 green onions, finely chopped
1/4 yellow onion, finely chopped
3 ounces shiitake caps, finely chopped (about 4 caps, stems removed)
4 ounces sliced water chestnuts, finely chopped
8 ounces ground pork
1 teaspoon patis (Filipino fish sauce) or Thai fish sauce
2 teaspoons Japanese soy sauce
1 teaspoon brown sugar
1/2 teaspoon ground white pepper (can substitute black pepper)
30 lumpia wrappers or spring roll pastry wrappers, thawed
1 large egg, beaten
2 quarts neutral frying oil, such as peanut or canola
1/4 cup sweet chile sauce
1 tablespoon cane vinegar or distilled white vinegar

Steps:

Using a small food processor, chop the shrimp to a coarse grind resembling hamburger meat. Remove to a large mixing bowl.
In the same food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the shrimp. Remove the onion mixture to the mixing bowl with the shrimp. Next pulse the shiitake caps and sliced water chestnuts. Add the pork to the food processor and pulse once more. Add to the mixing bowl.
Add the fish sauce, soy sauce, brown sugar and white pepper to the mixing bowl. Mix all the ingredients thoroughly, cover with plastic wrap and refrigerate for 30 minutes.
Carefully peel one lumpia wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about 1 heaping tablespoon of the filling (approximately 1 ounce) and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Fold the edge closest to you past the filling, then using the fingertips, pull and concentrate the filling into a tight rope close to you. Next, roll away from you to form a thin eggroll shape, stopping about 1 1/2 inches from the edge. Fold one end inward and using a brush or fork, apply a minimal amount of beaten egg to the edge and folded-in end as glue. Finish rolling to complete the roll. Place the lumpia seam-side down on a plate while the remainder are formed. You should have approximately 30 rolls.
Heat 1 inch of the frying oil to 340 to 350 degrees F in a large, heavy-bottomed pot. When the oil is at temperature, fry the lumpia in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a wire rack or paper towels.
Mix the sweet chile sauce and vinegar and serve with the hot rolls. You can adjust the amount of vinegar to taste.

LUMPIA

Lumpia image

Lumpia is the Phillipino version of a Chinese egg roll. The skins used, though, are light and flaky instead of doughy. They are similar to a Vietnamese spring roll but more loaded with meat, and very skinny. They are addicting and easy to eat; you can make a bunch ahead and freeze them either before or after frying.

Provided by Jet Tila

Time 1h25m

Yield 30 rolls

Number Of Ingredients 16

Ingredients

2 cloves garlic, crushed or pressed
2 stalks green onion, finely chopped
1/4 large yellow onion, finely chopped
3 ounces shiitake mushroom caps, finely chopped (about 4 caps, stems removed)
4 ounces sliced water chestnuts, finely chopped
1 pound (26- to 30-count) shrimp, peeled and deveined
1/2 pound ground pork
2 teaspoons soy sauce
1 teaspoon Thai fish sauce or patis
1 teaspoon brown sugar
1/2 teaspoon ground pepper (white or black)
2 quarts neutral frying oil
30 lumpia or spring roll pastry wrappers, thawed
1 large egg, beaten
1/4 cup sweet chile sauce
1 tablespoon cane or distilled white vinegar, or more to taste

Steps:

In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.