Chicken Lumpia
These Philippine Chicken Spring Rolls are a delightful combination of minced chicken, fresh vegetables, and aromatic spices, all wrapped up in crispy spring roll wrappers....
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken mince
- 1/2 cup bean sprouts
- 1/2 cup carrot shredded
- 1/2 cup cabbage shredded
- 1/2 cup onions shredded
- 1/2 cup capsicum shredded
- 1 cup thin rice noodles
- 2 teaspoons ginger grated
- 2 teaspoons garlic grated
- 1 tablespoon soy sauce
- 2 tablespoons sweet chilli sauce
- 24 spring roll wrappers 10cm square
Instructions
- 1
Heat a wok with a little oil. Cook the chicken mince in batches with the soy sauce and sweet chilli sauce until cooked through. Set aside.
- 2
Lightly stir fry the vegetables in the same wok until just tender.
- 3
Mix together the cooked chicken, vegetables, rice noodles, ginger, and garlic. Allow the mixture to cool.
- 4
Place a spoonful of the mixture onto a spring roll wrapper. Fold the edges in and roll tightly into a cigar shape. Seal the edges with a wet finger.
- 5
Heat a wok or deep frying pan with cooking oil. Fry the spring rolls in small batches until golden brown and crispy.
- 6
Serve immediately.