Rellenong Hipon | Stuffed Shrimp Spring Rolls

Rellenong Hipon stuffed with meat filling and wrapped in spring roll wrapper are the perfect appetizer. They're crispy, tasty, and seriously addictive!

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How to Make Rellenong Hipon

✅Ingredients

1 pound large shrimps (31-35 count)
1/4 pound ground pork
1/4 cup green onions, chopped
1/4 cup water chestnuts, finely chopped
1/4 cup carrots, shredded
2 cloves garlic, peeled and minced
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
15 pieces spring roll wrappers, cut diagonally into two triangles
canola oil

✅Instructions

Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head and all the way down the center of the shrimp's back to the tail.

With the tip of a knife, remove and discard the vein. Using hands, open the flesh of the shrimp until it lies flat.

Combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper in a bowl. Gently stir until well distributed.
Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close around filling.

On a flat working surface, arrange a spring roll wrapper with the pointed side facing up. Place stuffed shrimp on the wrapper. Fold one side of the wrapper over the shrimp and then fold the pointed side down. Roll wrapper tightly around shrimp moistening sides with water and pressing lightly to seal.

Place in a single layer, seam side down, on a dish, and loosely cover with a moist paper towel until ready to fry.

In a pan over medium heat, heat about 2-inches deep of oil to 350 F.
Add prepared shrimps into the oil with seam side down. Cook, turning on sides as needed, until golden, crisp, and cooked through.

Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.

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