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Rock Shrimp and Avocado Lumpia
Side Dish
This recipe defies the traditional Chinese eggroll with its unique, creamy filling and lumpia wrappers.

Lumpia skins can be purchased at Mabuhay Oriental Market on U.S. Highway 2 East in Kalispell.

If lumpia is not available, filo sheets would be a suitable substitute.

Yield: 6 Servings


  • Up to 1 week ahead: Make wasabi-orange cream sauce and refrigerate.
  • Up to 4 hours ahead: Prepare lumpia and place on a baking sheet pan. Cover with damp cloth and refrigerate.
  • Up to 2 hours ahead: Bring wasabi-orange cream to room temperature.
  • Just before serving: Fry lumpia.

Wasabi-Orange Cream:

  • 1 cup mayonnaise
  • 1 tablespoon orange oil
  • 2 teaspoons wasabi paste, or to taste


  • 2 tablespoons sunflower oil
  • 1 pound rock shrimp
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1/2 teaspoon hot red pepper sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 2/3 cup mayonnaise
  • 12 lumpia wrappers, 6- or 8-inch squares
  • 2 avocados, peeled and thinly sliced
  • Egg wash (1 egg mixed with 1 teaspoon of water)
  • Corn starch
  • Frying oil
  • Salt and white pepper to taste


  • Seaweed salad
  • Ponzu
  • Pickled ginger
  • Furikake (nori blend)

To Prepare Cream:
In a medium bowl, whisk mayonnaise, orange oil and wasabi.

To Make Filling:
In a 12-inch skillet over medium-high heat, heat sunflower oil.

Add shrimp and sauté for a couple of minutes until they turn pink.

Season with salt and white pepper. Drain shrimp in colander and allow to cool, then coarsely chop into large pieces.

In large mixing bowl, combine bell peppers, onions, garlic and shrimp. Add pepper sauce, Dijon mustard, sea salt and mayonnaise.

To Wrap: Carefully separate lumpia into 12 pieces. Lay them out on a work surface. Place them in a diamond shape with a pointed edge toward you.

Place two thin slices of avocado in the center.

Top each with 1/4 cup of shrimp mixture. Brush egg wash over top half of wrapper.

Fold bottom edge over filling. Pull it toward you to tighten filling into a log shape.

Fold sides over filling.

Roll into a tight log (if the lumpia tears use a second wrapper).

Pour some corn starch into a pie tin. Roll each lumpia lightly in corn starch. Place onto baking sheet pan.

To Fry: Fill your Dutch oven or deep fat fryer with frying oil. Heat to 360 degrees.

Be sure to fry in batches and not crowd the rolls together.

Fry and turn them with tongs for 3 to 4 minutes.

Remove and place on baking sheet pan lined with paper towels.

To Plate:
Mix ponzu with seaweed salad and lightly sprinkle center of plate with seaweed salad mixture.

It’s best to use an electric knife or seated knife to cut ends off the rolls and cut them into quarters.

Place rolls on top of seaweed salad standing up.

Place pickled ginger on top.

Sprinkle with furikake.

Serve wasabi-orange cream on the side.

I would love to hear your thoughts on this recipe.

Please email me your comments at chefhmk@gmail.com.

Bon Appétit!
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