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Lumpia Shanghai (Meat-filled Spring Rolls)

Lumpia shanghai is a popular mainstay of Filipino food gatherings and in this Pinoy’s answer to eggrolls, spring roll wrappers are 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.  Roll up a dozen, a hundred, if you please, as these addicting meat-filled spring rolls keep well in the freezer and are perfect for hurried lunches or surprise visits.

Lumpiang Shanghai

Lumpiang Shanghai

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 200 Pieces

Lumpiang Shanghai

Ingredients

  • 2 pounds ground chicken
  • 1 cup green onions, finely chopped
  • 1 can ( 8 ounces) water chestnuts, finely chopped
  • 1 large carrot, peeled and shredded
  • 4 to 5 cloves garlic, peeled and minced
  • 2 tablespoons soy sauce
  • 1-1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 package (50-count) springroll wrappers
  • oil for deep frying

Instructions

  1. In a bowl, combine chicken, carrots, garlic, 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.

Notes

Do not overcrowd pan during frying.

http://www.kawalingpinoy.com/2013/03/lumpia-shanghai-meat-filled-spring-rolls/

Lumpiang Shanghai

 

Product Links for your Convenience:
Dynasty Sliced Water Chestnuts, 8 Oz
Three Ladies Spring Roll Rice Paper Wrappers (Square 22cm)

 

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    Comments

    1. Nina Inocencio says:

      Love ur shrimp lumpia post and step by step fotos!

    2. stop plagiarism says:

      Just like to let you know that somebody has copied your picture: https://www.facebook.com/696514823764552/photos/pcb.715733355176032/715733151842719/?type=1&theater

    3. stephanie says:

      Hi, gusto ko lang po sana itanung kung same pa rin po ba ang lasa kung walang water chestnuts.

      • Hello Stephanie

        Ang water chestnuts ay for texture only, Hindi magiiba ang lasa kung wala. You can substitute singkamas kung gusto mo :)

    4. sterling hooker says:

      is the chicken uncooked or cooked before assembly.

      • Hello. The chicken is uncooked. The spring roll “logs” will be about 1/4-inch in a diameter and the meat will cook as you fry. Just adjust heat if the wrappers are browning before the meat is cooked through.

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