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Shrimp and Vegetable Spring Rolls

Chef Billy Dec shrimp and vegetable spring rolls
Chef Billy Dec shares his recipe for shrimp and vegetable spring rolls on TODAY, Jan. 13, 2016.Sam Okazaki / TODAY


Shrimp and Vegetable Filling
  • 3 tablespoons vegetable oil, divided
  • 1 pound (about 16 to 20) shrimp, butterflied
  • Kosher salt and freshly ground black pepper pepper
  • 1/2 cup white onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 head napa cabbage, thinly sliced
  • 1 cup fish sauce (Red Boat brand preferably)
  • 1/4 cup granulated sugar
  • 1 cup bean sprouts
  • 1 large carrot, cut into matchstick pieces (can use a mandolin)
  • 1 cup green mango, cut into matchstick pieces (can use a mandolin)
  • 1 cup green papaya, cut into matchstick pieces (can use a mandolin)
  • 2 stalk celery, cut into batons
  • 1 leek, white part only cut lengthwise into batons
  • 12 red leaf lettuce or bibb lettuce leaves
Fresh Lumpia Crepes
  • 1 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • cups water
  • 5 eggs
  • 1 pinch turmeric (for a little color)
  • Non-stick spray
Lumpia Sauce
  • 1 cup granulated sugar
  • 1 splash water
  • 3 cups chicken stock, divided
  • 4 tablespoons soy sauce
  • 3 tablespoons cornstarch
  • 1/2 cup chopped garlic

Chef notes

Billy Dec shares his recipe for shrimp and vegetable spring rolls, called "Lumpia Sariwa" in the Philippines.


For the Shrimp and Vegetable Filling:

In a hot skillet add 1 tablespoon of the vegetable oil and sauté the shrimp season with salt and pepper and reserve.

In the same skillet, add the remaining oil, chopped onion and garlic, and cook until translucent. Then add cabbage.

In the meantime, in a small bowl, combine the fish sauce and sugar; whisk until the sugar dissolves.

Add the remaining ingredients to the pan. Do not overcook the vegetables, they should remain crisp. Finish with the dissolved sugar and fish sauce.

Place the mixture in a colander to drain the excess liquid. Once cool, the filling is ready to be served.

For the Crepes:

In a large bowl, add the cornstarch, flour and salt; whisk to combine. Slowly whisk in the water, then slowly add 1 egg at a time until combined. Finish with turmeric. The batter will be fairly wet.

Heat an 8-inch non-stick sauté pan and spray with non-stick spray. Place the batter in the pan, using a 1-ounce ladle in a swirling motion so the batter spreads thinly and evenly to fill the bottom of pan. Cook until the edges are set, about 30 seconds. Once the sides lift off, flip the crepe and cook for a few seconds (browning is okay). With a spatula, place each on greased parchment paper or wax paper.

For the Lumpia Sauce:

In a sauce pot, combine sugar and water with a whisk and let the sugar caramelize, melting the sugar. Once the mixture turns to a light amber color, add 1 cup chicken stock and combine using a whisk. In a separate container add the remaining chicken stock, the soy sauce and the cornstarch. Once the cornstarch has dissolved completely, add the mixture back into the pot with the caramelized sugar and heat until thickens. Finish with chopped garlic and cool.

To assemble:

Lay lettuce in the middle of the Crepe (traditionally so the lettuce hangs off the sides a bit and sticks out at the end). Place the Vegetable Filling on top of the lettuce, then top with the Shrimp. Roll up the crepe so it is somewhat loosely wrapped (not too tight). Ladle the Lumpia Sauce over the spring roll or serve on side. Enjoy!