Cajun Shrimp Lumpia With Asian Bang Sauce

I picked up the idea for these Cajun Shrimp Lumpia from my brother Tone at TFTI.BBQ. Large shrimp are straightened using a simple slicing technique, seasoned generously with TFTI.BBQ Spicy Garlicky Cajun Honey Rub, wrapped individually in lumpia wrappers, and deep-fried until golden and crispy. Serve them with Blazing Star Asian Bang Sauce for a sweet, spicy, savory, and umami-packed dipping sauce.

Recipe Details

Yield	25 shrimp lumpia
Servings	6 to 8 servings
Prep Time	20 minutes
Cook Time	10 to 15 minutes
Total Time	30 to 35 minutes
Frying Temperature	350°F to 375°F

Ingredients

• 25 large shrimp, 21–25 count, peeled and deveined with tails left on
• 25 spring roll or lumpia wrappers
• TFTI.BBQ Spicy Garlicky Cajun Honey Rub, for seasoning
• Cooking oil, for deep-frying
• Blazing Star Asian Bang Sauce, for dipping
• Water, for sealing the wrappers

Instructions

1. Prepare the shrimp. Peel and devein the shrimp if needed, leaving the tails attached. Pat the shrimp dry with paper towels.
2. Straighten the shrimp. Place each shrimp with its inside curve facing upward. Make 3 to 4 shallow slits across the inside curve without cutting completely through the shrimp. Gently straighten it so it lays flat instead of curling.
3. Season the shrimp. Generously season the straightened shrimp with TFTI.BBQ Spicy Garlicky Cajun Honey Rub.
4. Wrap the lumpia. Place one seasoned shrimp on a spring roll wrapper with the tail extending outside the wrapper. Roll it tightly around the shrimp and seal the final edge with a small amount of water.
5. Heat the oil. Add the cooking oil to a deep fryer or heavy pot and heat it to between 350°F and 375°F.
6. Fry the shrimp lumpia. Carefully fry the lumpia in batches until the wrappers are golden brown and crispy and the shrimp are fully cooked. Avoid overcrowding the oil.
7. Drain and serve. Transfer the cooked shrimp lumpia to a wire rack or paper towel-lined plate. Serve immediately with Blazing Star Asian Bang Sauce for dipping.

Mike’s Notes

• Making 3 to 4 shallow slits across the inside curve relaxes the shrimp so it lays straight. This is not the same as butterflying the shrimp.
• Straight shrimp are much easier to roll tightly inside the lumpia wrappers.
• Leaving the tails attached gives you a convenient handle for dipping each lumpia into Asian Bang Sauce.
• Fry in batches so the oil maintains its temperature and the wrappers stay crispy.
• Serve the lumpia immediately for the best crunch.

Frequently Asked Questions

Why do I need to straighten the shrimp?

Shrimp naturally curl as they cook. Making shallow slits along the inside curve helps each shrimp remain straight, making it easier to roll tightly inside a lumpia wrapper.

Is straightening the shrimp the same as butterflying it?

No. Butterflying usually involves slicing lengthwise along the shrimp. This technique uses 3 to 4 shallow crosswise slits along the inside curve so the shrimp can relax and lay straight.

What size shrimp works best?

Mike used 21–25 count shrimp because they fit well inside standard spring roll wrappers. A 25-count batch also pairs perfectly with a package of 25 wrappers.

Can I prepare the shrimp lumpia ahead of time?

You can assemble them shortly before frying and keep them covered in the refrigerator. Fry them immediately before serving for the crispiest wrappers.

What does Asian Bang Sauce taste like?

Asian Bang Sauce combines sweet, savory, spicy, and umami flavors from ingredients including soy sauce, honey, garlic, sesame, gochugaru, and Carolina Reaper powder. It is an excellent dipping sauce for egg rolls and lumpia.

Shop the Flavor

Shop Asian Bang Sauce Shop TFTI.BBQ Cajun Honey Rub Shop Blazing Star BBQ on Amazon

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