Lumpia Shanghai

Directions

1. 1
   In a bowl, combine chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.Separate wrappers into individual sheets and lay wrapper in a square on a flat working surface.On a flat working surface, lay the wrapper like a diamond. Spoon about 2 tablespoons of meat mixture on the middle of the wrapper. Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log about 3/4-inch thick and 5-inch length. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining mixture.In a pan over medium heat, heat about 1 inch of oil. Fry lumpia in batches, turning on sides as needed until golden brown and crisp and meat is cooked through.
2. 2
   Remove from oil and drain on a wire rack set over a baking sheet.
3. 3
   Serve with sweet and sour sauce or ketchup.