Lumpiang Shanghai with Sweet Chili Sauce

Ingredients

• about 450 g Ground Chicken
• 1/2 cup Carrot (minced)
• 1/4 cup Onion (minced)
• 2 cloves Garlic (minced)
• 1 large Egg
• 1 tbsp Soy Sauce
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 40 pieces Lumpia Wrappers
• 2 cups Cooking Oil
• 1/2 cup Sweet Chili Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground chicken, 1/2 cup minced carrot, 1/4 cup minced onion, 2 minced garlic cloves, 1 large egg, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp ground black pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Lay one of the 40 lumpia wrappers flat on a clean surface with one corner pointing towards you. Place about 1 tablespoon of the chicken mixture onto the wrapper, a little below the center. Fold the corner closest to you over the filling. Fold in the left and right sides of the wrapper towards the center. Roll the lumpia away from you tightly to form a small spring roll. Repeat with the remaining wrappers and filling.
3. 3Pour the 2 cups cooking oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium heat until it reaches 175°C.
4. 4Carefully add the rolled lumpia to the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature of the chicken should reach 74°C.
5. 5Using a slotted spoon or spider strainer, remove the fried lumpia from the hot oil and place them on a plate lined with paper towels to drain any excess oil.
6. 6Serve the hot Lumpiang Shanghai immediately with the 1/2 cup sweet chili sauce for dipping.

Related Guides