Jul 23, 2010

Chicken Spring Rolls (Lumpia)

chicken spring rolls lumpia recipe

When you're always eating red meat, chances are you intake a lot of fat in your diet unless you only buy at least 85% lean meat from your local grocer. In our home, my carnivorous brothers can devour a lot of fatty slabs of pork no matter how it is cooked. I remember my dad, in his younger years, deep frying big slabs of the well known heart attack-inducing crispy pata (deep fried to crisp perfection pork legs). Right now, we all know how too much meat in our case would not be healthy, so I try to find alternatives to red meat but still serve great meals.

The photo of the lumpia above, also known as spring roll, has been lost in the hundreds of photos in my cluttered file system for months. It has been that long since I made these yummy crisp spring rolls, and I think the best way to give the chicken lumpia above some justice is to post the recipe that I have been using ever since. It actually took me a lot of tries before I got the perfect taste, which is, of course subjective. But then again, I won't deny the fact that these spring rolls are very well-received and vanishes within minutes.

Chicken Lumpia Recipe

Note: I use measuring spoons and measuring cups for my recipes, so if you're using normal utensils the measurements would not be accurate and much less than indicated

Ingredients :

3 cups ground chicken meat (how to grind chicken meat)
1/3 cup of finely chopped white onions
1/3 cup of finely chopped carrots
2 tsp finely chopped
kinchay (parsley)
1 medium sized egg

1 tsp salt
1 tsp ground black pepper

1 tbsp soy sauce
15 sheets lumpia wrapper
cooking oil for deep frying




Procedure :
  1. In a large mixing bowl, combine the ground chicken, onions, carrots, parsley, egg, soy sauce, salt and pepper.
  2. Lay down the sheets of lumpia wrapper together. Using a sharp knife cut 1/2 inch strip of the wrapper on both top and and bottom sides to seal the lumpia better.
  3. Separate the lumpia wrappers. 
  4. On a flat, clean and dry surface, lay out a single sheet of lumpia wrapper. Be sure to cover the remaining wrappers with plastic to prevent drying out and hardening.
  5. Place a tablespoonful of the chicken mixture at the center and roll the edge of the lumpia nearest you for two turns, then tuck the sides towards towards the center. 
  6. Continue rolling all the way to the end and seal the edges with a little water., tucking in the sides as you do. Wet the edges with a little water to seal completely. 
  7. Heat the cooking oil in a deep frying pan.
  8. When  the oil starts to smoke, drop five pieces of the lumpia per batch to ensure even browning. Do not overcrowd the pan to avoid soggy and oily spring rolls.
  9. Drain on paper towels. Serve while hot.

1 comment:

  1. i remember the time when we ate it...hahaha..i even re-fried it in our canteen for 20 pesos right? hahaha..so yummy..crispy on the outside juicy inside..haha..i love your cooking very much just as much as i love you!=)

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