Lumpiang Shanghai

Ingredients

• Ground chicken

  Raw

  32 oz crumbled or 896g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Water Chestnuts

  Sliced - Kroger

  8 oz or 227g

• Carrots

  Raw

  1 large or 72g

• Garlic

  Raw

  6 cloves, minced or 18g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 tsp or 2g

• Spring Roll Wrapper

  Tyj

  50 sheet or 284g

• Canola oil

  100g

Directions

1. In a bowl, combine chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
2. Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
3. Spoon about 2 tablespoons of meat mixture on the middle of the wrapper.
4. 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.
5. 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.
6. Remove from oil and drain on a wire rack set over a baking sheet. Serve with sweet and sour sauce or ketchup.