"A popular version of egg rolls in the Philippines, paired with Guinness Extra Stout."
Chef Barb Batiste is a Los Angeles-based chef that draws inspiration from her Filipino heritage. Her take on Lumpiang Shanghai, a version of an egg roll popular in the Philippines, is made with authentic flavors reminiscent of her mom’s home cooking. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.
Ingredients
1 Pound Ground chicken or pork
1/2 cup Green onions, finely chopped
1 can (8 ounces) Water chestnuts, drained and finely chopped
1 Medium carrot, peeled and shredded
3 Cloves garlic, peeled and minced
1 tablespoon Soy sauce
1 teaspoon Salt
1/2 teaspoon Ground black pepper
20 pieces Spring roll wrappers
Vegetable Oil
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