Seafood
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Jalapeño Shrimp Lumpias
Prep
cook
total
Just listen to the crunch on these Jalapeño Shrimp Lumpia. If you’re able to resist frying all the lumpia, you can freeze them uncooked and fry them up in the future anytime you get another craving for that crispy crunch. Let’s get cooking!
Ingredients
- 1 lb peeled and deveined shrimp
- 2 jalapeños, deseeded
- Larger 1/2 of an onion
- 4 cloves garlic
- 2 green onion stalks (green only)
- 1 egg
- 1-2 tbsp soy sauce
- 1 tsp white pepper
- 1 tbsp Spanglish Asadero Golden Garlic seasoning
Golden Garlic
Directions
- Roughly mince shrimp and add to a bowl.
- Roughly chop onion and jalapeños, then grind with garlic cloves in a food processor, draining as much liquid as possible that forms before adding to the shrimp.
- Add chopped green onion, egg, soy sauce, white pepper, and Spanglish Asadero Golden Garlic seasoning to shrimp and combine mixture.
- Add mixture to a plastic bag (cutting a corner off) or a piping bag.
- Separate all lumpia wrappers and spread mixture along edge of the wrapper.
- Roll wrapper as tightly as possible, using water along the edge to help seal.
Optional: cut rolled lumpia into 3 for smaller pieces.
- Heat oil in a pan and fry lumpia in batches to not overcrowd the pan for 3-4 minutes per side, or until wrapper is golden brown.
- Serve with your favorite dipping sauce and enjoy!
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