Mixed Seafood Lumpia

Mixed Seafood Lumpia combines crab, prawns, mussels, and surimi wrapped in crispy spring roll wrappers, offering a delightful burst of seafood flavours. Crispy on the outside, loaded with seafood goodness on the inside! This #Lumpia is a flavour explosion with each bite. Perfect for seafood lovers! Wrapped to perfection and fried to golden crispiness—these rolls will take your lumpia game to the next level! #SeafoodLovers #LumpiaMagic

Lumpia is one of those dishes that I can never get enough of. It’s a versatile Filipino favourite that can be adapted in so many ways. If you’re familiar with lumpia, you know it’s like a blank canvas—you can put almost anything in a lumpia wrapper, and it’ll turn out delicious. I’ve tried countless fillings for my lumpia over the years, but today, I want to share one of my newest favourites: Mixed Seafood Lumpia. This one is for the seafood lovers out there. Imagine the briny goodness of crab, the meaty texture of prawns, and the rich flavour of mussels all wrapped up in that thin, crispy shell. It’s pure heaven.

Lumpia, for those who may not know, is the Filipino version of a spring roll. The dish itself has roots in Chinese cuisine and has become a staple in the Philippines, with countless variations across the country. From the classic Lumpiang Shanghai filled with ground pork and vegetables, Fish Lumpia that is filled with deboned fish flakes to Lumpiang Gulay filled with nothing but veggies, the possibilities are endless. But seafood lumpia takes things to another level, offering a wonderful medley of flavours from the sea.

This dish reminds me of how Filipinos love to experiment with their food. Whether it’s adding local ingredients to international dishes or coming up with completely new ones, creativity in the kitchen is a huge part of Filipino culture. Seafood lumpia is a great example of this. It’s a mix of crab meat, prawns, mussels, and surimi (a type of processed seafood that mimics crab). Each bite gives you a bit of everything: the sweetness of crab, the meaty texture of prawns, and the unique flavour of mussels.

Now, you may be wondering what makes this lumpia so special compared to your usual lumpiang shanghai or vegetable lumpia. For me, it’s all about the texture and flavour contrast. The crispiness of the fried lumpia wrapper is always a win, but what makes seafood lumpia stand out is that burst of rich seafood flavour. The different textures of the crab, prawns, and mussels come together perfectly. It’s both light and indulgent, fresh, and satisfying.

Another thing I love about this dish is how easy it is to make. While it may sound fancy with all that seafood, the preparation is quite straightforward. You just have to chop up the seafood, mix it with some garlic, spring onions, and a bit of seasoning, and then wrap it all up in a spring roll wrapper. A quick fry, and you’ve got yourself an appetiser or snack that’s sure to impress.

Seafood lumpia is not just for special occasions, though it does make a great addition to any gathering or family party. You can even whip it up as a snack on weekends, especially if you’re craving something crispy and savoury. The beauty of lumpia is that you can make a big batch, freeze them, and fry them whenever you need them. Convenience and taste, what more could you ask for?

If you’re a seafood lover or just want to try a new twist on a Filipino classic, this Mixed Seafood Lumpia is a must-try. It’s one of my new favourites and might just become yours too. So, why not give it a go? You’ll love the crispy exterior and the burst of seafood flavours inside. Trust me, this might just become your go-to lumpia filling from now on!

Mixed Seafood Lumpia

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• Author: Raymund
• Prep Time: 25 min
• Cook Time: 8 mins
• Total Time: 33 mins
• Category: Side Dish
• Cuisine: Freestyle

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Description

Mixed Seafood Lumpia combines crab, prawns, mussels, and surimi wrapped in crispy spring roll wrappers, offering a delightful burst of seafood flavours.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup crab meat
• 1 cup prawns, roughly chopped
• 1 cup cooked mussels, roughly chopped
• 1 cup surimi, roughly chopped
• 2 stalks spring onions, chopped
• 3 cloves garlic, minced
• 2 tbsp cornstarch
• 2 tbsp water (from cooking mussels)
• 2 tsp sesame oil
• salt, to taste
• white ground pepper, to taste
• spring roll wrappers
• oil, for frying

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Instructions

1. In a large mixing bowl, combine the crab meat, prawns, mussels, and surimi. Add the chopped spring onions and minced garlic.
2. In a small bowl, dissolve the cornstarch in the water from cooking the mussels. Stir in the sesame oil.
3. Pour the cornstarch mixture into the seafood mixture. Season with salt and white pepper to taste. Mix everything together until well combined.
4. Take a spring roll wrapper and place about 2 tablespoons of the seafood mixture in the centre. Roll it tightly, folding in the sides as you go. Repeat with the remaining filling.
5. Heat oil in a deep-frying pan over medium heat. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side.
6. Drain on paper towels and serve hot with your favourite dipping sauce. Enjoy!

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