Shrimp Lumpia (English Version)


  • 200 gr skinless shrimp, chooped
  • cooking oil
  • 2 dried limp beancurd sheets (15 x15 cm in size)
  • 1 tbs sugar
  • pepper to taste
  • 1 tbsp soy sauce
  • salt to taste
  • 2 tbsp cornflour
  • 1 stalk scallion, thinly sliced
  • aluminium foil or parchment papper
  • 1/4 tbsp cornflour for coating


  • 1 tbsp bottled chili sauce
  • 3 tbsp tomato sauce
  • 1 tsp sugar to taste
  • 7 tbsp water
  • 1 tsp lime juice



  • stir the shrimp or prawn with soy sauce, pepper and stalk of scallion (green onion), mix well together until become a good mixture is formed
  • Add the cornstarch to the mixture. mix well until smooth, and store in the refrigerator, let it sit for a while.
  • Take a beancurd sheet. and wipe with a damp pepper towel on both sides to remove the saltiness. Afterwards wipe again with dry tissue
  • divide the shrimp dough into 2 parts. Take 1 piece and put in on the sheet of been curd. flatten and roll
  • wrap in aluminum foil or baking paper (this i roll them like a sausage). steam for 15 minutes over a boiling water
  • once is cool, open the package and let it cool again and store in a sealed container in the refrigerator.
  • When about to eat, slice the spring rolls in 1 1/2 cm thick slices. Springkle with little dry corn starch, then fry until browned. serve with chili sauce

Making your Chili sauce

  • mix all the ingredients all together, bring to boil, adjusting for taste