Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sambal oelek (Indonesian chili paste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package lumpia wrappers (spring roll wrappers)
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine ground chicken, shredded carrots, shredded cabbage, chopped green onions, chopped cilantro, minced garlic, soy sauce, oyster sauce, sambal oelek, ground cumin, ground coriander, salt, and black pepper. Mix well.
2. Take a lumpia wrapper and place it on a clean surface. Spoon about 2 tablespoons of the chicken mixture onto the wrapper, spreading it out in a line across the center of the wrapper.
3. Fold the bottom edge of the wrapper up over the filling, then fold the sides in towards the center. Roll the wrapper up tightly, sealing the top edge with a bit of the beaten egg.
4. Repeat with the remaining wrappers and filling.
5. Heat oil in a deep fryer or large pot to 350°F.
6. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per batch.
7. Remove the lumpia from the oil and drain on a paper towel-lined plate.
8. Serve hot with sweet chili sauce or soy sauce for dipping.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- Makes approximately 20 lumpia
Nutritional information:
- Calories per serving: 120
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 30mg
- Sodium: 250mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 6g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground pork.
- Shredded carrots and cabbage can be substituted with other shredded vegetables such as zucchini or bell peppers.
- Sambal oelek can be substituted with other chili pastes or hot sauces.
Variations:
- Add chopped shrimp or crab meat to the filling for a seafood version.
- Use tofu instead of chicken for a vegetarian version.
- Add chopped peanuts or cashews to the filling for extra crunch.
Tips and tricks:
- Make sure the filling is well-mixed to ensure even distribution of flavors.
- Use a pastry brush to brush the beaten egg onto the lumpia wrappers for a more even seal.
- Don't overfill the wrappers or they may burst during frying.
Storage instructions:
- Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake the lumpia for 10-15 minutes until heated through and crispy.
Presentation ideas:
- Serve the lumpia on a platter with a bowl of dipping sauce in the center.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the lumpia wrappers are too dry and brittle, cover them with a damp towel for a few minutes before using.
- If the lumpia burst during frying, try using less filling or double-wrapping the wrappers.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use caution when frying with hot oil to avoid burns.
Food history:
- Lumpia is a popular snack or appetizer in many Southeast Asian countries, including Indonesia, the Philippines, and Vietnam.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indonesian