Lumpiang Shanghai

Step 1

In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.

Step 2

Separate wrappers into individual sheets and lay on a flat working surface.

Step 3

Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.

Step 4

Fold the bottom of wrapper over filling and continue to roll tightly into a thin log about 3/4-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal.

Step 5

Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.

Step 6

In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3 to 4 minutes or until golden brown and crisp and meat is cooked through.

Step 7

Using a slotted spoon or tongs, remove from the oil and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.