what you need...
250g ground chicken
1/4 cup onions (chopped)
1 cup carrots (grated)
1 tsp. kinchay (chopped)
1 pc egg (lightly beaten)
1/4 cup sweet spaghetti sauce
1 cup cooking oil
salt and pepper
lumpia wrapper
Dip:
1 pack sweet spaghetti sauce 250 g
3/4 cup pineapple juice
1 tsp. sugar
what to do...
1. Combine all ingredients except the lumpia wrapper. Mix well.
2. Place 1 tbsp of mixture on center of the lumpia wrapper.
Roll to form tabaco-sized rolls.
3. Heat cooking oil in a pan.
4. Fry lumpiang shanghai in batches until slightly golden brown.
5. Drain on paper towel.
6. Arrange in serving platter and set aside.
dip:
1. In a bowl combine all ingredients.
2. Place in a pan then simmer over low heat for about 2 min. Put in a dip bowl.
3. Serve with lumpiang shanghai when ready.
* Makes 20 pieces of lumpiang shanghai
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