Rellenong Hipon stuffed with meat filling and wrapped in spring roll wrapper are the perfect appetizer. They’re 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 I can quickly thaw and serve when pressed for time or have unexpected company.
I also like to freeze steamed rice for stir-fries or stock up on multi-purpose items such as poached chicken, which I use for sandwich spreads, potato salads, and noodle soups.
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!
Canned water chestnuts are sold at major Asian supermarkets, either whole or sliced. If you can’t find them, you can subsitute singkamas or jicama for extra crunch.
- Make a small incision on the inside of the shrimp close to the tail to keep them from curling during frying.
- Do not over-stuff so the pork filling will cook quickly.
- Loosely cover the wrapped stuffed shrimp with a paper towel until ready to fry to prevent from the spring roll wrapper from drying out.
- For a crispy texture, fry in hot oil deep enough to cover the shrimp.
- Use oil with high smoke point like canola, saffflower, or corn oil and maintain at the optimal temperature range of 350 to 375 F. Too hot and the wrappers will burn before the filling is fully cooked, too low and the fried shrimps will absorb more grease.
- For the best crisp, do not overcrowd pan and deep-fry in batches as needed.
- Serve rellenong hipon as an appetizer or main dish with your choice of dipping sauce such as sweet chili sauce, plum sauce, or sweet and sour sauce.
- For a sweet-fruity dip, mix 3 tablespoons Thai sweet chili sauce (Mae Ploy) with 1 tablespoon of peach preserves or mango jam. For a sweet-creamy dip, stir about 1 tablespoon of mayonnaise and 3 tablespoons of sweet chili sauce.
How to store
- Enjoy the shrimp 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 uncooked, arrange the prepared shrimp in a single layer on a baking sheet. Cover with film and freeze until firm. When frozen, transfer to a freezer-safe container or bag and freeze for up to 3 months.