1 Lb Ground Chicken or Pork
1/2 Cup green onions
8 oz water chestnuts
1 each carrots
3 cloves Garlic
1 Tbsp soy sauce
1 Tsp salt
1/2 Tsp pepper
20 each spring roll wrappers
1 each canola oil

---

Finely chopped green onions, drained and finely chopped water chestnuts, peeled and shredded carrot, peeled and minced garlic

In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
Separate wrappers into individual sheets and lay on a flat working surface.
Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.
Fold the bottom of wrapper over filling and continue to roll tightly into a thin log about 1/2-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal.
Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.
In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3 to 4 minutes or until golden brown and crisp and meat is cooked through.

Using a slotted spoon or tongs, remove from the oil and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup

by: Susan Johnson

Yield:

Cups

---