Instructions
- In a bowl, combine ingredients for the filling and mix well.
- Scoop one tablespoon of the filling onto a spring roll wrapper, about 2 inches from the bottom. Spread mixture evenly into a form of a roll well across the wrapper and roll tightly. Seal the edges with water or egg whites.
- Cut into 3 pieces and dip both ends in some flour.
- Deep-fry over medium heat until golden brown and drain off excess oil.
- Serve with Mama Sita’s Sweet Chili Sauce or Mama Sita’s Sweet and Sour Sauce.
Ingredients
English
Metric
Ingredient
1 pouch
40 g
Mama Sita’s Lumpiang Shanghai Mix
3 cups
500 g
Ground chicken (or ground pork)
1 pc
120 g
Carrots, finely chopped
2 pcs
120 g
Onion, finely chopped
3 tbsp
45 g
Spring onions, finely chopped
1 pc
60 g
Egg, beaten
½ cup
113.4 g
Flour
1 cup
250 mL
Cooking oil, for frying
1 pack
20 pcs
Spring roll wrappers (about 8 inches in diameter)