Rock and Roll With These Shrimp N’ Cheese Lumpia Sticks

9 months ago


Level up your usual lumpia with this cheesy version filled with shrimps, vegetables, and cheddar. Each bite delights and excites especially when the cheese oozes all over the delicious filling. Cook it for a meal or make it as a pairing for your favorite alcoholic beverage. You can even make it in big batches and freeze them so you can fry some sticks when you’re craving for one!


Makes 5-7 servings


½ kilo Fresh medium-sized white shrimps

1 tsp Soy sauce

1 tsp Rice wine or Chinese cooking wine

1 tsp Ginger juice (squeezed from grated ginger)

Pinch of salt

Pinch of ground white pepper

1 Small carrot, peeled and sliced into thin 3-inch sticks

1 Small jicama, peeled and sliced into thin 3-inch sticks

1 (180g) bar Cheddar cheese, cut into strips

2 bunches Spring onions, sliced into 3-inch strips

6-8 Square lumpia wrappers, cut into 2 long sheets

1 ½ cups Canola oil

Bottled sweet chili sauce, for dipping

  1. Peel fresh shrimps but leave tails intact. Using a sharp paring knife, make shallow incisions on the “belly” part of the shrimp. Stretch shrimps on a plate to straighten. This step is necessary so that shrimps won’t curl up when fried.
  2. In a small mixing bowl, combine soy sauce, rice wine, ginger juice, salt, and white pepper. Toss in shrimps and allow to marinate for a few minutes in the refrigerator.
  3. Meanwhile, prepare the carrots, jicama, cheese, and spring onions in four separate bowls.
  4. To roll up the lumpia, lay one shrimp at the bottom part of the lumpia wrapper. Put two pieces each of carrots, jicama, and spring onions beside the shrimp. Place cheese on top. Roll up wrapper tightly around the shrimp, sealing edges with water.
  5. Heat canola oil in a wok or frying pan. Fry shrimp rolls 4-5 pieces at a time until golden brown. Transfer to a plate lined with paper towels to absorb excess oil. Serve hot with sweet chili sauce on the side.


Photographed by Miguel Abesamis of Studio 100


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