Lumpia Shanghai Recipe

Lumpia Shanghai


2 pounds ground chicken

1 container green onions, finely cleaved

1 can ( 8 oz) water chestnuts,

1 huge carrot, peeled

2 tablespoons soy sauce

1-1/2 tablespoon salt

1 teaspoon ground dark pepper

1 bundle (50-number) springroll wrappers

oil for profound broiling


In a dish, consolidate chicken, carrots, green onions, chestnuts, soy sauce, pepper and salt.

Separate wrappers into individual sheets and lay wrapper in a square on a level working surface.

Spoon around 1 tablespoon of meat mixture nervous of the side closest to you and spread mixture over the entire vertical length of wrapper. Pull the side with filling over and roll firmly into a log, leaving around 1/4-inch of the wrapper. Daintily touch water on the staying 1/4-inch and complete moving to seal into a tight log. Rehash with remaining wrappers. Cut logs into four 2-inch length pieces.

In a skillet over medium high temperature, warm around 1 inch of oil. Sear lumpia in clumps, turning on sides as required, until wrapper is brilliant tan and fresh and meat is cooked through. Expel from oil and empty on paper towels. Present with sweet and sharp sauce or ketchup.