Ingredients:

  • 1 lb (450 g) Raw Shrimp, peeled, deveined, and finely minced
  • 4 oz (115 g) Lean Ground Pork
  • 1 medium Carrot, peeled and very finely grated
  • 1/2 cup (80 g) Yellow Onion, finely minced
  • 3 cloves Garlic, finely minced
  • 2 Tbsp Low-Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Ground Black Pepper
  • 1 packet (25-30 sheets) Lumpia Wrappers (6-inch standard)
  • 1 Large Egg, lightly beaten (for egg wash)
  • 3 cups Neutral Frying Oil (Canola, Peanut, or Vegetable)
  • For the Toyomansi Dipping Sauce:
  • 1/4 cup Cane Vinegar (or Rice Vinegar)
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Calamansi Juice (or fresh Lime juice)
  • 1 clove Garlic, minced
  • 1/2 tsp Bird's Eye Chilli, finely sliced (optional)

Instructions:

  1. Combine Ingredients: In a large bowl, mix the minced shrimp, ground pork, grated carrot, onion, and garlic.
  2. Season: Add the soy sauce, sesame oil, and black pepper. Mix vigorously until the filling mixture is uniform and slightly tacky.
  3. Chill: Cover the bowl and refrigerate the filling for at least 30 minutes. Chilling stiffens the mixture, making it much easier to handle when wrapping.
  4. Prepare Workstation: Lay out the wrappers diamond-style on a clean, dry surface. Keep unused wrappers covered with a damp cloth. Place the beaten egg in a small bowl (egg wash).
  5. Portion and Position: Scoop about 1 tablespoon of the filling near the corner closest to you. The filling should form a small log, leaving 1 inch of space on the sides.
  6. Fold and Seal: Fold the bottom corner tightly over the filling. Fold the left and right corners inward to create an envelope shape. Roll the lumpia away from you firmly but gently. Brush the remaining top edge with the egg wash and finish rolling to seal the package securely. Repeat until all filling is used.
  7. Heat Oil: Pour the neutral oil into a wok or Dutch oven until it reaches a depth of about 2 inches. Heat the oil slowly to a temperature of 350°F (175°C).
  8. Fry in Batches: Carefully place 6–8 lumpia into the hot oil (do not overcrowd the pan). Fry for 4–6 minutes, turning occasionally, until they are evenly golden brown and crisp. The moderate temperature ensures the raw filling cooks through properly.
  9. Drain: Remove the lumpia with tongs and immediately transfer them to a wire cooling rack set over a baking sheet to prevent steaming and retain maximum crispness.
  10. Prepare Dip: Whisk together all ingredients for the Toyomansi dip (vinegar, soy sauce, calamansi/lime juice, minced garlic, and chili) until combined.
  11. Serve: Serve the Crispy Golden Shrimp Lumpia immediately while hot, alongside the dipping sauce.