Lumpiang shanghai is a deep-fried Filipino appetizer made of giniling (ground pork) and a thin egg crêpe. Lumpiang Shanghai is the most basic lumpia in Filipino cuisine, and it is often smaller and thinner than other lumpia variations.
1 can (8 ounces) water chestnuts, drained and finely chopped
1 medium carrot, peeled and shredded
3 cloves garlic, peeled and minced
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
20 pieces spring roll wrappers
canola oil
Instructions
Combine the ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper in a mixing bowl and mix thoroughly.
Separate wrappers into individual sheets and lay on a flat working surface.
Place roughly 1 heaping tablespoon of meat mixture on the wrapper's lower end, closest to you.
Fold the bottom of the wrapper over the filling and roll tightly into a 3/4-inch thick log. To completely seal the wrapper, dab a dab of water around the remaining edge.
Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.
Heat about 2 inches of oil in a pan over medium heat. Cook lumpia in batches for 3 to 4 minutes, turning on sides as needed, or until golden brown and crisp and meat is cooked through.
Remove from the oil with a slotted spoon or tongs and drain on a wire rack put over a baking sheet. Serve with sweet and sour sauce or banana ketchup right away.