Lumpiang Shanghai

Steps

1. In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper; mix well.
2. Separate spring roll wrappers into individual sheets and lay flat on a work surface.
3. Spoon about 1 heaping tablespoon of the meat mixture onto the lower edge of a wrapper.
4. Fold the bottom of the wrapper over the filling and roll tightly into a thin log about 3/4-inch thick. Wet the remaining edge with water to seal.
5. Repeat with the remaining mixture, then cut each roll into about 3-inch lengths using scissors.
6. Heat about 2 inches of oil in a pan over medium heat. Fry lumpia in batches, turning occasionally, for 3 to 4 minutes until golden brown, crisp, and cooked through.
7. Remove with a slotted spoon or tongs and drain on a wire rack. Serve immediately with sweet and sour sauce or banana ketchup.