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
- Prep time
- 25 Mins
- Cooking time
- 10 Mins
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.
1. Combine all filling ingredients in a bowl. Mix well.
2. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped.
3. Heat oil in a cooking pot. Deep fry lumpia on medium heat until it floats.
4. Remove from the pot. Let excess oil drip. Serve.
5. Share and enjoy!