Lucky Bag Recipe

Prepare proteins

Pat shrimp dry and chop into small 5–8 mm pieces. Cut chicken into very small dice or pulse briefly in a food processor (2–3 short pulses) until finely minced but not paste-like.

Season filling

Combine chopped shrimp and minced chicken in a bowl. Add thinly sliced scallions (reserve a few extra slices for garnish), minced garlic, minced ginger, soy sauce, sesame oil, salt, white pepper and 1 tablespoon cornstarch. Mix thoroughly until ingredients are evenly coated and mixture feels slightly tacky. Refrigerate for 10 minutes to let flavors meld and cornstarch bind the mixture.

Set up an assembly station with wrappers stacked under a slightly damp towel to keep them pliable, a small bowl with the beaten egg, and a pastry brush or fingertip with a little vegetable oil to smooth edges if needed.

Divide the filling into 5 equal portions (about 80–90 g per portion). Place one spring roll wrapper on a clean surface with one corner pointing toward you (diamond orientation). Spoon one portion of filling slightly below center of the wrapper, leaving a 1–2 cm border on each side.

Fold the bottom corner up over the filling, then fold the two side corners in snugly. Roll away from you to form a tight parcel. Brush the top corner edge with beaten egg and press gently to seal. Repeat with remaining wrappers and filling. Lightly brush each sealed bag with a little vegetable oil to help crisping.

Pour oil into a deep pot or wok to a depth of about 5–7 cm. Heat oil over medium-high heat to 175°C (350°F). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and turn golden in about 30–40 seconds.

Fry the parcels in batches (do not overcrowd) 2–3 pieces at a time for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Internal temperature of the chicken should reach 74°C (165°F) and shrimp should be opaque. Adjust heat as needed to maintain oil temperature.

Use a slotted spoon to remove the fried bags and drain on a wire rack set over a baking sheet or paper towels. Let rest 1–2 minutes before serving so oil redistributes and filling settles.

While the oil heats, combine sugar, rice vinegar, ketchup, soy sauce and 60 ml water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

In a small cup, whisk 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy dipping consistency. Remove from heat and let cool slightly; it will thicken a bit more as it cools. Taste and adjust balance with a pinch more sugar or a splash more vinegar if desired.

Arrange 5 Lucky Bags on a serving plate. Serve immediately with the sweet & sour sauce in a small bowl for dipping. Sprinkle with toasted sesame seeds and reserved sliced scallions if using.

Consume right away for best texture — the wrappers are crispiest when fresh. Leftovers can be reheated in a 180°C (350°F) oven for 6–8 minutes to re-crisp.