Lumpiang Shanghai
Sophie LaurentLumpiang Shanghai is the ultimate appetizer! Golden, crunchy, and filled with ground chicken, water chestnuts, and green onions, these Filipino spring rolls are sure to be a party favorite!
Ingredients
- 1 pcs ground chicken
- ½ cup green onion
- 1 pcs water chestnut
- 1 pcs carrot
- 3 pcs garlic clove
- 1 tbsp soy sauce
- 1 tsp salt
- ½ tsp ground black pepper
- 20 pcs spring roll wrapper
- 1 canola oil
Instructions
- 1
In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
- 2
Separate wrappers into individual sheets and lay on a flat working surface.
- 3
Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.
- 4
Fold the bottom of wrapper over filling and continue to roll tightly into a thin log about 3/4-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal.
- 5
Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.
- 6
In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3 to 4 minutes or until golden brown and crisp and meat is cooked through.
- 7
Using a slotted spoon or tongs, remove from the oil and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.