Crispy Rellenong Hipon (Filipino Stuffed Shrimp Rolls)
Rellenong Hipon is a classic Filipino appetizer that features butterflied shrimp stuffed with seasoned ground pork, vegetables, and aromatics, then wrapped in spring roll wrappers and deep-fried until golden and crispy. The name comes from the Spanish word "relleno" (meaning stuffed) and the Filipino word "hipon" (meaning shrimp), reflecting the Philippines' Spanish colonial influence.
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
Nutrition
Calories: 107kcalCarbohydrates: 2gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 153mgSodium: 650mgPotassium: 115mgFiber: 0.5gSugar: 0.3gVitamin A: 804IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!