Chicken and Shrimp Lumpia
Chicken and Shrimp Lumpia
Here’s another version of the Lumpia Shanghai with ground chicken and shrimp as the main protein in the filling.
Ingredients
- 1 lb ground chicken thigh
- 10 shrimp peeled and deveined, minced
- 1/2 cup carrot grated
- 1/4 cup water chestnuts chopped
- 1/4 cup green onion chopped
- 6 garlic cloves minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 24 lumpia wrappers
- vegetable oil for frying
Instructions
- Combine all of the lumpia fillings together.
- Mix thoroughly.
- Add 2 tbsp of the filling across the center of the lumpia wrapper.
- Fold the bottom of the wrapper over the top of the filling. Pull tight, then roll it up. Wet the top edge with water to seal it.
- Roll up the rest of the filling. At this point the lumpia are ready. I like to roll them up in another wrapper. This step isn’t necessary. I just like the extra layer of the wrapper. It kind of gives them a flakiness like a croissant.
- Cut each lumpia into 3.
- Heat up cooking oil in a small pot to 350 degrees. If shallow frying, fry for 4 minutes a side. If deep frying, fry for 5 minutes. Drain grease on paper towel.
- Serve with your favorite dipping sauce. I like to mix 1/4 cup banana ketchup with 1/4 cup calamansi juice.
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