Prep Time: 30 minutes
Cook Time: 5-7 minutes
Servings: 20
Submitted by Laurie
DESCRIPTION
Serve with sweet & sour sauce. If you add cabbage, can be made into egg rolls as well.
- 1 pound chicken, ground
- 3 spring onions, chopped
- 1/ 2 cup carrots, shredded
- 1/2 cup celery, finely diced
- 1/3 cup soy sauce, lite
- 1/2 teaspoon sesame oil
- 20 lumpia wrappers or egg roll wrappers
- oil for frying
- salt & pepper to taste
- 2 eggs, beaten (can use water)
DIRECTIONS
Saute chicken and veggies in 2 tablespoons oil. Add sesame oil, soy sauce, and salt & pepper.
Allow mixture to cool.
Heat oil for frying 350 degrees F
Separate lumpia wrappers (can be found at Asian markets, and is much thinner than egg roll wrappers, egg roll wrappers can be substituted). Put 2-3 tablespoons mixture in each wrapper brush egg wash along all sides, roll up like a cigar. (Lumpia should be wrapped thinner and longer than egg rolls).
Seal all edges, allow to sit while filling the rest of the wrappers. (Single layers will help keep them from sticking together.)
Fry 3-5 Lumpia at a time, for 5-7 minutes or until golden brown. Serve immediately with sweet & sour sauce.
Need some for another day?
Make lumpia, don’t fry them, freeze in a single layer, once frozen, can be stored in freezer bag for up to a month.
Lumpia wrappers dry out quickly since they are so thin, so work fast, can cover wrappers in slightly damp cloth.