INGREDIENTS:
- 50 pcs spring roll wrappers
- 2 lbs ground chicken
- 1 cup green onions, finely chopped
- 8 oz water chestnuts, finely chopped
- 1 large carrot, peeled and shredded
- 2 tbsp soy sauce
- 6 cloves garlic, peeled and minced
- 1 & 1/2 tbsp salt
- 1 tsp ground black pepper
- Canola oil, for frying
HOW TO COOK:
- Combine the ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper in a bowl.
- Mix ingredients together until well distributed.
- Separate wrappers into individual sheets and lay wrapper on a flat working surface.
- On the flat working surface, lay the wrapper like a diamond.
- Spoon about 2 tablespoons of the 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 steps 4 to 8 for the remaining mixture.
- Heat (medium heat) about 1 inch of the oil in a pan.
- Fry the 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 or a plate lined with paper towels.
- Serve with sweet and sour sauce or ketchup. Enjoy!
IMAGE: luckymom2009.wordpress.com
Also try: Lumpiang Togue
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