Ingredients with Measurements:
- 1 pound ground chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped onion
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 25-30 lumpia wrappers
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Pastry brush
- Deep fryer or deep skillet
Step-by-step instructions:
1. In a large mixing bowl, combine ground chicken, shredded carrots, shredded cabbage, chopped onion, chopped green onions, chopped celery, minced garlic, soy sauce, oyster sauce, cornstarch, black pepper, and salt. Mix well.
2. Take a lumpia wrapper and place it on a flat surface. Spoon about 2 tablespoons of the chicken mixture onto the wrapper, leaving about an inch of space on each side.
3. Fold the bottom of the wrapper over the filling, then fold the sides in towards the center. Roll the wrapper tightly towards the top, sealing the edge with a bit of beaten egg.
4. Repeat the process until all the filling is used up.
5. Heat oil in a deep fryer or deep skillet over medium-high heat. Once the oil is hot, add the lumpia in batches and fry until golden brown, about 3-4 minutes per side.
6. Remove the lumpia from the oil and drain on a paper towel-lined plate.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 25-30 lumpia
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 10g
Protein: 5g
Substitutions for ingredients:
- Ground pork or beef can be used instead of chicken
- Shredded sweet potatoes or zucchini can be used instead of carrots and cabbage
- Shrimp or tofu can be used instead of chicken for a seafood or vegetarian option
Variations:
- Add chopped water chestnuts or bamboo shoots for extra crunch
- Serve with sweet chili sauce or soy sauce for dipping
- Make mini lumpia by using smaller wrappers and less filling
Tips and tricks:
- Make sure to seal the edges of the lumpia well to prevent the filling from leaking out during frying
- If the lumpia wrappers are too dry, lightly brush them with water before filling to make them easier to work with
- To make ahead, freeze the uncooked lumpia and fry them straight from frozen when ready to serve
Storage instructions:
Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lumpia in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the lumpia on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions, sesame seeds
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the lumpia wrappers are tearing, try using two wrappers for each lumpia.
- If the filling is too wet, add more cornstarch to help absorb the excess moisture.
Food safety advice:
Make sure to cook the chicken lumpia to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lumpia is a Filipino dish that is similar to Chinese spring rolls. It is believed to have been brought to the Philippines by Chinese immigrants and has since become a popular dish in Filipino cuisine.
Flavor profiles:
Savory, slightly sweet, and crunchy
Serving suggestions:
Serve as an appetizer or as a main dish with steamed rice and vegetables.
Related Categories
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Region: Philippine
Taste: Savory, Tangy, Spicy, Crispy, Aromatic, crispy, flavorful, juicy, aromatic