Lumpiang Shanghai
Lumpiang 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!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.