Chicken Lumpia (Chicken Egg Rolls)

The Filipino Chicken Lumpia (Chicken Egg Rolls) Recipe Serves 6-8

Chicken Lumpia
1 boiled chicken breast, shredded
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium-sized onion, finely chopped
1 cup finely cubed potatoes
1/2 cup finely cubed carrots
1/2 cup cooked garbanzo beans
salt and pepper to taste
thin egg roll (lumpia) wrappers
vegetable oil for frying egg rolls

Filipino Chicken Lumpia
In a non-stick skillet over medium heat, sauté garlic in oil until lightly browned. Add onion, stir for 1 minute. Add and stir chicken meat, potato cubes, carrot cubes, garbanzo beans and salt and pepper to taste.

Cover and simmer for 8-10 minutes or until vegetables are tender. Set aside to cool. Separate egg roll wrappers into single sheets. Cover the wrappers with a damp dish towel to keep them from drying.

Take 2 tablespoonfuls of the mixture and wrap in egg roll wrapper. Repeat procedure for the rest of the filling and wrappers. In a non-stick skillet over medium heat, fry egg rolls in enough oil until browned on both sides.

Drain in a colander. Serve with sweet and sour sauce.

Chicken Egg Rolls
Notes and Tips:
To wrap mixture in egg roll wrappers, place a sheet of wrapper on a plate. Diagonally place filling in a line on the middle of wrapper. Fold bottom edge up to the filling to cover it, then fold the right and left sides. Roll securely towards the other edge. Wet edge with a touch of water to make it stick.
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