Description
Delightfully crispy and savory Filipino eggrolls filled with ground chicken and vibrant vegetables, perfect for gatherings.
Ingredients
- 1 ½ lbs ground chicken
- 1 big onion, minced
- 1 cup carrots, minced
- ½ cup bell peppers, minced
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup celery, chopped
- 1 teaspoon salt
- 1 egg
- 40 lumpia wrappers
- Oil for frying
Instructions
- Combine the ground chicken, minced onion, carrots, bell peppers, garlic powder, black pepper, chopped celery, salt, and egg in a large bowl. Mix thoroughly.
- Cover the bowl and refrigerate the mixture for at least an hour.
- Lay a lumpia wrapper flat and place about 1 tablespoon of the filling near the bottom corner.
- Fold the bottom end over the filling, fold in both sides, brush the top end with water, and roll tightly to seal.
- Heat oil in a deep frying pan over medium-low heat until shimmering.
- Fry the lumpia in batches for about 3-5 minutes, turning occasionally until golden brown.
- Drain on paper towels and serve immediately, preferably with sweet chili sauce.
Notes
For a vegetarian version, substitute ground chicken with finely chopped mushrooms, tofu, or other veggies. Keep the lumpia wrappers covered while wrapping to prevent drying.