Rellenong Hipon

Rellenong Hipon is the perfect party appetizer. It's stuffed with meat filling and wrapped in a spring roll wrapper. It's crispy, tasty, and seriously addictive!

I'm a big proponent of meal planning and bulk cooking. I usually spend the weekends making tocino, tapa, embutido, and other freezer-friendly favorites that I can quickly thaw and serve when pressed for time or have unexpected company.

I also like to freeze steamed rice for yang chow fried rice or stock up on multi-purpose items such as poached chicken, which I use for chicken salad sandwiches, potato salads, and chicken sopas. When I make lumpiang Shanghai, I double the filling and divide it into zip-lock storage bags. By batch-prepping,  sotanghon at bola-bola soup, and various appetizers such as siomai, Chinese pearl balls, and this rellenong hipon are just a matter of minutes!

Ingredient notes

• Shrimp- shell-on large-size shrimp for the best results
• Ground pork- you can also use minced chicken or beef
• Vegetables- green onions, water chestnuts, and carrots add texture, color, and nutrition
• Garlic- add depth of flavor and aroma
• Soy sauce- for umami boost
• Seasonings- salt to enhance flavor and pepper to add zing
• Spring roll wrappers- use thin lumpia or spring roll wrappers for optimum crunch
• Oil- neutral tasting oil with a high smoke point like avocado, safflower, corn, and grapeseed oil are great for deep-frying

Assembly

• Make a small incision on the inside of the shrimp close to the tail to prevent curling during frying.
• Do not over-stuff so the pork filling will cook quickly.
• Loosely cover the stuffed shrimp wrapped in a paper towel until ready to fry to prevent the spring roll wrapper from drying.

Deep-fry

• For a crispy texture, fry in hot oil deep enough to cover the shrimp.
• Use oil with high smoke points, such as canola, safflower, or corn oil, and maintain it at the optimal temperature range of 350 to 375 F. Too hot, and the wrappers will burn before the filling is thoroughly cooked; too low, and the fried shrimp will absorb more grease.
• For the best crisp, do not overcrowd the pan and deep-fry in batches as needed.

Serving suggestions

• Serve rellenong hipon as an appetizer or main dish with a choice of dipping sauce, such as sweet chili sauce, plum sauce, or sweet and sour sauce.
• For a fruity dip, mix three tablespoons of Thai sweet chili sauce (Mae Ploy) with one tablespoon of peach preserves or mango jam. For a creamy dip, stir about one tablespoon of mayonnaise and three tablespoons of sweet chili sauce.

How to store

• Enjoy freshly cooked as the spring roll wrapper gets soggy over time. For best results, store assembled but uncooked and fry when ready to serve.
• To store them uncooked, arrange the prepared shrimp lumpia in a single layer on a baking sheet. Cover with film and freeze until firm. Transfer to a freezer-safe container or bag and freeze for up to 3 months.

More lumpia appetizers

Cheese Sticks

Dynamite Lumpia

Southwestern Chicken Egg Rolls

Lumpia Shanghai

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.70 from 20 votes

Rellenong Hipon

Need a party dish idea? These rellenong hipon shrimp treats stuffed with meat filling and wrapped in spring roll wrappers are perfectly crispy!

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Author: Lalaine Manalo

Course: Appetizer

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8 servings

Ingredients

• 1 pound large shrimp (31-35 count)
• ¼ pound ground pork
• ¼ cup green onions, chopped
• ¼ cup water chestnuts, finely chopped
• ¼ cup carrots, shredded
• 2 cloves garlic, peeled and minced
• 1 teaspoon soy sauce
• ½ teaspoon salt
• ¼ teaspoon pepper
• 15 pieces spring roll wrappers, cut diagonally into two triangles
• canola oil

US CustomaryMetric

Instructions

• Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head and all the way down the center of the shrimp's back to the tail. With the tip of knife, remove and discard vein. Using hands, open flesh of shrimp until it lies flat.
• In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well distributed.
• Place about ½ teaspoon meat filling in the center of the butterflied shrimp and press to close around filling.
• On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp on wrapper. Fold one side of wrapper over shrimp and the then fold the pointed side down. Roll wrapper tightly around shrimp moistening sides with water and pressing lightly to seal. 
• Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel until ready to fry.
• In a pan over medium heat, heat about 2-inches deep of oil to 350 F.
• Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until golden, crisp and cooked through.
• Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.

Notes

• You can substitute water chestnuts with singkamas or jicama.
• To keep them straight, make a small incision on the inside of the shrimp close to the tail to keep them from curling during frying.

Video

Nutrition Information

Calories: 107kcal, Carbohydrates: 2g, Protein: 14g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 153mg, Sodium: 650mg, Potassium: 115mg, Vitamin A: 700IU, Vitamin C: 3.4mg, Calcium: 89mg, Iron: 1.5mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”