Cookbook | Ingredients | Recipes

| Cuisine of the Philippines

Chicken Lumpia

These Philippine egg rolls make a tasty dish.

Ingredients

• 1½ pounds (680 g) ground chicken or pork
• ⅓ cup chopped water chestnuts
• ½ cup chopped onion
• 4 eggs
• ¼ cup soy sauce
• salt and freshly ground black pepper, to taste
• 2 packages small-to-medium size egg roll wrappers (also called "wonton wrappers"), about 40 wrappers, total
• 4 cups cooking oil
• sweet and sour sauce

Directions

1. In a large bowl, combine meat, water chestnuts, onion, eggs, soy sauce, salt, and pepper.
2. Mix well and set aside.
3. On a clean, dry surface, place one egg roll wrapper with one corner facing you (like a baseball diamond).
4. Place about 1 tablespoon of the meat mixture in the center of the wrapper.
5. Dip your fingers in a glass of water and lightly wet the corner pointing away from you (second base).
6. Fold the corner closest to you (home base) over the mixture, then fold the side corners over that and roll away from your body.
7. The wet corner should seal the roll.
8. Repeat the process with the remaining ingredients.
9. Place the rolls in large zip-close plastic bags and freeze overnight.
10. In a large saucepan, heat the oil to about 350°F (175°C) (use an instant cooking thermometer), or until it begins to shimmer and the oil bubbles lightly when a wooden chopstick is inserted.
11. Using tongs, place each frozen lumpia roll in the hot oil and fry until brown, about 3 to 4 minutes.
12. Use tongs to turn rolls to ensure even cooking.
13. Remove the rolls to a plate covered with paper towels to absorb excess oil.

Tips, Notes, and Variations

• Serve with sweet and sour sauce.