Chicken and Potato Spring Rolls for all occasions
MANILA, Philippines – In a Filipino household, no special occasion — be it birthday, fiesta, graduation, or anniversary — is ever complete without Lumpiang Shanghai. It is the ultimate all-occasion dish.
It is also the leftover dish party-goers look forward to taking home when the event is over. But it does not have to be the same old Lumpiang Shanghai all the time. You can surprise your guests by coming up with your own version.
Make some ingredient changes and combination of fillings. How about chicken instead of pork, and how about adding potatoes to the mix? It can make a lot of difference in the impression you leave on guests.
This recipe from Potatoes USA, U.S. Potato Chicken Spring Rolls, just might come in handy for your next occasion.
U.S. Potato Chicken Spring Rolls
Ingredients:
For the filling:
400 grams chicken thigh fillets, chopped finely
200 grams hash-browns, crumbled
70 grams carrots, peeled and grated
30 grams spring onion, chopped
3 grams (1/2 tsp.) salt
3 grams (1/2 tsp.) black pepper
5 grams (1 tsp.) white sugar
3 grams (1/2 tsp.) MSG or vetsin, if using
1 egg
20 pcs. lumpia wrappers
Oil for frying
For the sauce:
Sweet chili sauce or Thousand Island salad dressing
Procedure:
1. Combine all ingredients for the filling. Make sure to slap it in the bowl repeatedly to make it sticky and bind.
2. Preheat oil to 180°C.
3. Lay each piece of lumpia wrapper on a clean work surface or flat plate, and place some filling in the middle. Brush some water or egg whites on the edges of the wrapper for proper sealing. Roll into a lumpia, folding both sides, then rolling again and pressing edges onto the lumpia to seal. Make sure not to overfill it. It should be at least 1 inch thick and 4 inches long.
4. Fry spring rolls for 3 to 4 minutes or until golden brown.
Makes 20 pieces at 40 grams per piece.
RELATED: Recipe: Lumpiang Shanghai with long-lasting 'lutong'
