Pork-Free Lumpiang Shanghai

Ingredients

• 1 lb Ground Chicken
• 1/2 cup Carrots
• 1/2 cup Onion
• 3 cloves Garlic
• 2 tablespoons Soy Sauce
• 1/2 teaspoon Ground Black Pepper
• 25 pieces Lumpia Wrappers
• 2 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine the 1 lb Ground Chicken, 1/2 cup Carrots (grated), 1/2 cup Onion (diced), 3 cloves Garlic (minced), 2 tablespoons Soy Sauce, and 1/2 teaspoon Ground Black Pepper. Mix everything together with your hands or a spoon until all the ingredients are evenly distributed throughout the ground chicken.
2. 2Lay one of the 25 Lumpia Wrappers flat on a clean surface. Place about 1 tablespoon of the chicken mixture near the bottom edge of the wrapper.
3. 3Fold the two sides of the lumpia wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to create a sealed spring roll.
4. 4Repeat steps 2 and 3 with the remaining lumpia wrappers and filling until all the mixture is used.
5. 5Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or wok. Heat the oil over medium heat until it reaches 350°F (175°C).
6. 6Carefully place 3-4 of the prepared lumpia rolls into the hot vegetable oil. Do not overcrowd the pot, as this can lower the oil temperature and make the lumpia soggy.
7. 7Fry the lumpia rolls for 5-7 minutes, turning them occasionally, until they are golden brown and crispy on all sides. The internal temperature of the chicken should reach 165°F (74°C).
8. 8Using a slotted spoon or tongs, remove the fried lumpia rolls from the oil. Place them on a plate lined with paper towels to absorb any excess oil.
9. 9Serve the Lumpiang Shanghai warm with your favorite dipping sauce.

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