Lumpiang Shanghai, chicken version

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MANILA, Philippines — One loves the crunch of Lumpiang Shanghai as one bites into it, the crispy golden wrapper breaks, and the juicy filling from within fills the mouth with small bursts of ground meat cooked into a savory treat.

But for those staying clear of red meat, what to do with frequent cravings for Lumpiang Shanghai? Why, one can still indulge in it by turning it into a healthier version of your favorite!

Use chicken instead of pork, make it lean, and adjust some of the ingredients that are mixed with the chicken.

This recipe, already perfected by Chef Jackie Ang Po, was featured in a recent U.S. Poultry demonstration as part of the U.S. Poultry-preneur series.

How do you keep your Lumpiang Shanghai lean, mean, and healthy? Just remove the chicken skin.

Chicken Lumpiang Shanghai

Ingredients:

• 70 grams of onions
• 20 grams of garlic
• Cooking oil
• 80 grams of carrots
• 500 grams or 2 pcs. of U.S. Chicken leg quarter, ground
• 1 1/2 pcs. of chicken cubes
• 36 grams of flour
• 1 Tbsp. of calamansi juice
• 30 grams of spring onion
• 10 grams of cornstarch
• Water for slurry
• Spring roll wrapper (6x6” and 6x3”)

Procedure:

1. Sauté garlic and onion in a little oil.
   1. Onions are watery, so, to lessen their watery nature, it is best to cook them.
   2. Add carrots. Sauté lightly, remove from heat, transfer to another container, and let cool.
2. Put ground chicken in a mixing bowl. Add chicken cubes or powder.
   1. When making Lumpiang Shanghai, always use dry ingredients over wet ones.
   2. No need to add egg, which is wet. Use flour instead.
   3. Add calamansi juice. Then add chopped spring onion. Mix well.
3. Make sure the sautéed carrot mixture is completely cooled when you mix it with the filling.
4. Place pieces of lumpia wrapper side by side on working area. Double with half sheet on one side.
5. Make the slurry by either just mixing cornstarch and water or cooking the two together into a paste.
6. Scoop filling into a plastic bag. Cut off one point of the bag and use as piping bag.
   1. Pipe filling onto doubled side of each lumpia wrapper, and roll like a regular spring roll, leaving the ends open.
   2. Use cornstarch slurry to seal the edges.
7. Fry spring rolls right away or store in freezer.
   1. Do not leave in refrigerator.
   2. When cooking frozen lumpia, fry straight from freezer. No need to thaw.

For the lumpia:

• 500 grams of boneless bangus boneless
• 6 cloves of garlic
• 1 pc. of small onion
• 1 Tbsp. of tomato paste
• 1/4 cup of carrots, cut into brunoise
• 2 Tbsps.of  green peas
• 1/2 cup of California Raisins, soaked and drained
• 2 Tbsps. of soy sauce or oyster sauce
• 2 tsps. of calamansi juice
• 2 Tbsps. of flour
• 1 egg
• Vegetable oil
• Cornstarch slurry, or 1 Tbsp. cornstarch dissolved in 2 Tbsps. of water

Procedure:

1. Fry the boneless bangus and flake. Set aside.
2. Sauté garlic and onion in a little oil with tomato paste.
   1. Add carrots and green peas.
   2. Mix in raisins and seasonings (soy sauce or oyster sauce, and calamansi juice).
3. Once sautéed mixture cools down, mix in flaked bangus, flour, and egg.
4. Spoon 2 Tbsps. filling onto middle of each lumpia wrapper, and wrap like a regular spring roll.
   1. Use cornstarch slurry to seal the edges.
5. Fry to enjoy or freeze for a longer shelf life.

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