Lumpia Shanghai filled with ground chicken, water chestnuts, carrots, and green onions are a hearty and tasty appetizer or main dish that's sure to be a crowd-pleaser. Golden, crunchy, and in fun bite-size, these Filipino-style meat spring rolls are addictive!
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How to Make Lumpiang Shanghai
✅Ingredients
1 pound ground chicken or pork
1/2 cup green onions, finely chopped
1 can (8 ounces) water chestnuts, drained and finely chopped
1 medium carrot, peeled and shredded
3 cloves garlic, peeled and minced
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
20 pieces spring roll wrappers
canola oil
✅Instructions
In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
Separate wrappers into individual sheets and lay them on a flat working surface.
Spoon 1 heaping tablespoon of meat mixture on the lower end of the wrapper closest to you.
Fold the bottom of the wrapper over the 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.
Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.
In a pan over medium heat, heat about 2 inches 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 the meat is cooked through.
Using a slotted spoon or tongs, remove the lumpia from the oil and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.
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