Lumpiang Shanghai

Name: Lumpiang Shanghai
Yield: 11-14
Cuisine: Filipino
Ingredients: 1 pouch (40 g) Mama Sita’s Lumpiang Shanghai Mix; 3 cups (500 g) Ground chicken; 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)

Fried Spring Rolls

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A dish made up of chicken, vegetables, and Mama Sita's Lumpiang Shanghai Mix, and served with a sauce.

Cooking time: Cook 15 min
Yield: 11-14
Difficulty: Intermediate
Ingredients: 9 ingredients
Steps: 5 steps

First published August 28, 2015

Watercolor of a cooking pot — One of Mama Sita’s own paintings

Ingredients

Check off each ingredient as you go.

1 pouch (40 g)Mama Sita’s Lumpiang Shanghai Mix
3 cups (500 g)Ground chicken
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)

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.