HELLO! I’m Kent, welcome. I’m going to share to you one of my favorite food which is lumpia shanghai.
Lumpia shanghai is one of my favorite food in Filipino gatherings and special occasions. In fun bite sizes and served with sweet and sour sauce, they’re the perfect appetizer!
These Filipino spring rolls are usually filled with a mixture of ground chicken or pork, chopped vegetables such as carrots, onions, and jicama, and occasionally, minced shrimp. In my version, I use minced garlic to heighten flavor, chopped green onions for color, and water chestnuts for texture.
This recipe makes about a huge batch which is perfect for feeding a large crowd or to store for future use. The lumpia will keep well in the freezer for up to 3 months; store in resealable bags and fry when you need a quick lunch fix.
INGREDIENTS
- 2 pounds ground chicken
- 1 cup green onions, finely chopped
- 8 ounces water chestnuts, finely chopped
- 1 large carrot, peeled and shredded
- 6 cloves garlic, peeled and minced
- 2 tablespoons soy sauce
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 50 pieces spring roll wrappers
- canola oil
DIRECTIONS
- In a bowl, combine chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
- Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
- Spoon about 2 tablespoons of meat mixture on the middle of the wrapper.
- Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log about 3/4-inch thick and 5-inch length. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining mixture.
- In a pan over medium heat, heat about 1 inch of oil. Fry lumpia in batches, turning on sides as needed, until golden brown and crisp and meat is cooked through.
- Remove from oil and drain on a wire rack set over a baking sheet. Serve with sweet and sour sauce or ketchup
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