I’ve always had a love-hate relationship with hipon (shrimp). Yes, I’m one of those Pinoys who developed shrimp allergy later in life (relate much?). But let me tell you, Rellenong Hipon is worth keeping antihistamines handy.
Every time I make these crispy stuffed shrimp rolls for family gatherings, I can’t help but sneak one or two despite my allergies. The moment that golden-brown wrapper crunches between your teeth, revealing the perfect marriage of juicy shrimp and savory pork filling inside, you’ll understand why I just can’t resist.
I’ve spent years perfecting this heirloom recipe, making it dozens of times for birthdays, fiestas, and even simple family dinners when I want to make ordinary days feel special. While your lola might have her own version (don’t they all?), this recipe combines the best techniques I’ve learned, from choosing the right size of hipon to the perfect wrapper-rolling technique that prevents oil from seeping in.
It’s my Tita Delie’s recipe, passed down with all those little secrets that make it extra special, and now I’m sharing it with you.
Why You’ll Love This Recipe
- Perfect blend of crispy exterior and juicy interior
- Make-ahead friendly for party planning
- Impressive presentation with minimal effort
- Versatile dipping sauce options
- Restaurant-quality appetizer made at home
- Budget-friendly party food
Crispy Rellenong Hipon (Filipino Stuffed Shrimp Rolls)
Equipment
- Deep frying pan or wok (kawali) for achieving even cooking temperature
- Candy/oil thermometer to maintain proper oil temperature
- Spider strainer (siyanse) for safe and easy removal of fried rolls
- Sharp knife (kutsilyo) for butterflying shrimp and chopping ingredients
- Cutting board (Sangkalan) preferably with juice groove for seafood
- Paper towels for draining excess oil
- Wire cooling rack for maintaining crispiness
- Small bowl with water for sealing wrappers
- Kitchen scale for accurate measurements
Ingredients
For the Shrimp:
- 1 pound large shrimp 31-35 count (hipon)
- 15 pieces spring roll wrappers lumpia wrapper, cut diagonally
- Canola oil for frying
For the Filling:
- ¼ pound ground pork giniling na baboy
- ¼ cup green onions chopped (sibuyas na mura)
- ¼ cup water chestnuts finely chopped (singkamas)
- ¼ cup carrots shredded (karot)
- 2 cloves garlic peeled and minced (bawang)
- 1 teaspoon soy sauce toyo
- ½ teaspoon salt asin
- ¼ teaspoon pepper paminta
Instructions
- First, peel your shrimp but keep the tails on. Cut down the back of each shrimp and remove the dark vein. Open up the shrimp like a book until it lies flat. Set these prepared shrimp aside.
- Mix together ground pork, chopped green onions, water chestnuts, carrots, minced garlic, soy sauce, salt, and pepper in a bowl until everything is well combined.
- Put about half a teaspoon of the pork mixture onto each butterflied shrimp. Close the shrimp gently around the filling, making sure it’s not overstuffed.
- Take your spring roll wrapper and cut it diagonally to make two triangles. Place a stuffed shrimp on the wrapper with the pointed end facing up. Fold the side over, then roll it up tightly like a spring roll. Use a bit of water on the edges to seal it closed. Keep your wrapped shrimps under a damp paper towel while you finish wrapping the rest.
- Heat about 2 inches of oil in your pan until it reaches 350°F (177°C). You can test if it’s ready by putting a small piece of wrapper in – it should bubble gently and float to the top.
- Carefully place your wrapped shrimp in the hot oil, seam-side down first. Don’t overcrowd the pan – fry them in batches if needed. Cook for about 4-5 minutes, turning occasionally, until they’re golden brown and crispy.
- Take them out and let them drain on a wire rack or paper towels. Serve them right away while they’re hot and crispy with sweet chili sauce for dipping.
- Remember: If you’re making these ahead, you can prepare everything up to the wrapping step, then freeze them uncooked. Just fry them straight from frozen when you’re ready to serve, adding an extra minute or two to the cooking time.
Tips from Lola’s Kitchen
- Choose fresh, not frozen shrimp for best results
- Devein shrimp completely to avoid bitter taste
- Don’t overstuff to ensure even cooking
- Keep wrapped rolls covered with damp cloth while working
- Test oil temperature with a wooden chopstick – small bubbles should form around it
- Fry seam-side down first to seal properly
Traditional Serving Suggestions
- Serve with Filipino sweet chili sauce (suka at sili)
- Pair with garlic vinegar dip (sukang may bawang)
- Arrange on banana leaves for authentic presentation
- Serve as pulutan (beer snack) with ice-cold San Miguel beer
Troubleshooting
- Wrapper breaking during rolling:
- Solution: Ensure wrapper is at room temperature
- Oil too hot/cold:
- Solution: Maintain 350°F, use thermometer
- Filling falling out:
- Solution: Seal edges well with water
- Shrimp curling during frying:
- Solution: Make small incision near tail
Ingredient Alternatives
- Ground chicken instead of pork
- Jicama (singkamas) for water chestnuts
- Rice paper for spring roll wrappers
- Chives for green onions
- Turkey for a leaner option
Storage & Reheating
Storage:
- Uncooked: Freeze up to 3 months
- Cooked: Best consumed immediately
- Refrigerate leftovers up to 2 days
Reheating:
- Oven: 350°F (177°C) for 5-7 minutes
- Air fryer: 350°F (177°C) for 3-4 minutes
- Avoid microwave (makes wrapper soggy)
Variations
- Cheesy Rellenong Hipon
- Add cream cheese to filling
- Spicy Version
- Add chopped Thai chilies
- Seafood Deluxe
- Mix crab meat into filling
- Vegetarian Option
- Use mushroom and tofu filling
FAQs
- Can I make these ahead?
- Yes, freeze uncooked rolls up to 3 months
- Why are my rolls not crispy?
- Oil temperature too low
- Overcrowding in pan
- Can I air fry these?
- Yes, at 375°F (190°C) for 8-10 minutes
- How do I prevent oil splatter?
- Pat shrimp dry before wrapping
- Maintain proper oil temperature
- Can I use pre-cooked shrimp?
- Not recommended, will become overcooked
Nutrition
The Story Behind Rellenong Hipon
Rellenong Hipon, with its crispy exterior and flavorful meat-stuffed shrimp, tells the fascinating story of Filipino cuisine’s Spanish colonial influence. The name itself is a perfect marriage of two cultures – “relleno” coming from the Spanish word meaning “stuffed” or “filled,” and “hipon,” the Tagalog word for shrimp. This beloved appetizer emerged during the 333 years of Spanish colonial rule in the Philippines, when European cooking techniques began blending with local Filipino ingredients and preparations.
While traditional Spanish rellenos often featured stuffed peppers or chicken, Filipino ingenuity adapted the technique to showcase the abundance of fresh seafood in our archipelago. Our ancestors, particularly in coastal regions like Pangasinan and Capiz (known as the seafood capital of the Philippines), transformed the humble hipon into an elegant party dish by butterflying and stuffing it with a savory ground pork filling – a technique that would become a cornerstone of Filipino celebration food.
Today, Rellenong Hipon stands as a testament to Filipino culinary creativity, appearing at everything from intimate family gatherings to grand fiestas. The dish has evolved from its Spanish-era roots, with modern versions incorporating distinctly Asian elements like water chestnuts and spring roll wrappers instead of the traditional breading. What started as a Spanish cooking method has become thoroughly Filipinized, creating something uniquely ours that showcases the best of our local ingredients and flavors.
This appetizer’s enduring popularity isn’t just about its delicious taste – it’s about the care and skill that goes into making each piece. The meticulous preparation, from butterflying the shrimp to carefully wrapping each piece, reflects the Filipino value of putting love and effort into food preparation. Whether served at a casual family dinner or as the star appetizer at a celebration, Rellenong Hipon continues to be a beloved part of Filipino cuisine, bridging our colonial past with our vibrant culinary present.
