Starter
Japanese Inspired Shrimp Spring Rolls (Lumpia)
45 minServes 4Nutri-Score C€€
C
45 min
45 minJapanese Inspired Shrimp Spring Rolls (Lumpia)
what you need
Ingredients
shrimp (peeled and deveined, chopped)Fish400 g
spring roll wrappers (kept covered so they don't dry out)Pantry20 pieces
cabbage (finely shredded)Produce150 g
carrot (julienned)Produce1 piece
garlic (minced)Produce3 pieces
spring onion (finely sliced)Produce2 pieces
soy saucePantry30 ml- sesame oilPantry15 ml
- cornstarchPantry15 g
- vegetable oil (for deep frying)Pantry1 litre
- mayonnaisePantry60 ml
bonito flakes (for topping)Other5 g
per serving
Nutrition
501kcal
- Carbs
- 30 g
- Proteins
- 22 g
- Fat
- 33 g
what you’ll use
Tools
Frying pan
Mixing bowl
Stockpot
Slotted spoon
Pastry brush
step by step
Method
- Step 1
Prepare the filling
- Sauté the garlic in a little oil until fragrant.
- Add the shrimp and cook until pink.
- Stir in the cabbage, carrot and spring onion, then season with soy sauce and sesame oil.
- Step 2
Thicken and cool the filling
- Sprinkle in the cornstarch and stir until the mixture binds.
- Transfer to a bowl and let cool completely.
- Step 3
Roll the lumpia
- Lay a wrapper on a flat surface and spoon the filling near one edge.
- Fold in the sides and roll tightly, sealing the edge with a little water.
- Repeat with the remaining wrappers and filling.
- Step 4
Deep fry
- Heat the oil to about 175 °C.
- Fry the rolls in batches until golden and crisp.
- Drain on paper towels.
- Step 5
Finish and serve
- Drizzle with mayonnaise and scatter over the bonito flakes.
- Serve hot.