Lumpiang Shanghai
Ingredients
2 pounds ground chicken
1 cup green onions, finely chopped
1 can ( 8 oz) water chestnuts, finely chopped
1 large carrot, peeled and shredded
2 tablespoons soy sauce
1-1/2 tablespoon salt
1 teaspoon ground black pepper
1 package (50-count) springroll wrappers
oil for deep frying
Directions
In a bowl, combine chicken, carrots, green onions, chestnuts, soy sauce, pepper and salt.
Separate wrappers into individual sheets and lay wrapper in a square on a flat working surface.
Spoon about 1 tablespoon of meat mixture on edge of the side closest to you and spread mixture across the whole vertical length of wrapper. Pull the side with filling over and roll tightly into a log, leaving about 1/4-inch of the wrapper. Lightly dab water on the remaining 1/4-inch and complete rolling to seal into a tight log. Repeat with remaining wrappers. Cut logs into four 2-inch length pieces.
In a pan over medium heat, heat about 1 inch of oil. Fry lumpia in batches, turning on sides as needed, until wrapper is golden brown and crisp and meat is cooked through. Remove from oil and drain on paper towels. Serve with sweet and sour sauce or ketchup.
Source: Kawaling Pinoy
I’ve always loved lumpia. I’m not the hugest fan of Asian food, but something about these is just so addictive. I remember this fair that my church used to do when I was growing up and they always sold lumpia, and it was legitimately my favorite part of the month. I can’t wait to try making my own.
EDIT:I kind of mixed this lumpia recipe with another one and tried my own batch. Two things. (1) This recipe makes SO MANY lumpia. I’ve got like three baggies in my freezer stuffed with these now. (2) Practice makes perfect. I was not thrilled with my first attempt…wrong wrappers, not enough spices in the meat, nothing was chopped thinly enough. I don’t know if I’ll get around to making these again (A didn’t love them, and I’m trying to limit my deep frying), but there’s lots of potential here.

Lumpiang Shanghai

Ingredients

  • 2 pounds ground chicken
  • 1 cup green onions, finely chopped
  • 1 can ( 8 oz) water chestnuts, finely chopped
  • 1 large carrot, peeled and shredded
  • 2 tablespoons soy sauce
  • 1-1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 package (50-count) springroll wrappers
  • oil for deep frying

Directions

  1. In a bowl, combine chicken, carrots, green onions, chestnuts, soy sauce, pepper and salt.
  2. Separate wrappers into individual sheets and lay wrapper in a square on a flat working surface.
  3. Spoon about 1 tablespoon of meat mixture on edge of the side closest to you and spread mixture across the whole vertical length of wrapper. Pull the side with filling over and roll tightly into a log, leaving about 1/4-inch of the wrapper. Lightly dab water on the remaining 1/4-inch and complete rolling to seal into a tight log. Repeat with remaining wrappers. Cut logs into four 2-inch length pieces.
  4. In a pan over medium heat, heat about 1 inch of oil. Fry lumpia in batches, turning on sides as needed, until wrapper is golden brown and crisp and meat is cooked through. Remove from oil and drain on paper towels. Serve with sweet and sour sauce or ketchup.

Source: Kawaling Pinoy

I’ve always loved lumpia. I’m not the hugest fan of Asian food, but something about these is just so addictive. I remember this fair that my church used to do when I was growing up and they always sold lumpia, and it was legitimately my favorite part of the month. I can’t wait to try making my own.

EDIT:I kind of mixed this lumpia recipe with another one and tried my own batch. Two things. (1) This recipe makes SO MANY lumpia. I’ve got like three baggies in my freezer stuffed with these now. (2) Practice makes perfect. I was not thrilled with my first attempt…wrong wrappers, not enough spices in the meat, nothing was chopped thinly enough. I don’t know if I’ll get around to making these again (A didn’t love them, and I’m trying to limit my deep frying), but there’s lots of potential here.

05/13/14 at 2:37pm
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