Empty My Fridge
My Secret to Making the BEST Chicken Lumpia EVER!
Ingredients
- Ground chicken1 ½ lb
- Carrot1
- Onion1
- Garlic3 cloves
- Scallion2 stalks
- Salt¼ tsp
- Black pepper½ tsp
- Oyster sauce2 tbsp
- Egg2
- Spring roll wrapper36
- Vegetable oil4 cups
Instructions
- Mix the ground chicken with the minced carrot, onion, garlic, scallions, salt, black pepper, oyster sauce and 1 egg.
- Spoon the filling into a pastry bag set in a tall glass, then tie or secure the top and snip a small opening at the tip. (A zip-top bag with a corner snipped off also works.)
- Pipe a straight line of filling across the lower part of each wrapper placed in a diamond shape.
- Fold the bottom corner over the filling, fold in the left and right corners, then roll forward snugly without tearing.
- Brush the top edge with the beaten egg, finish rolling and press the seam to seal. Place seam-side down.
- Heat the oil to 325°F (163°C).
- Fry the lumpia in small batches until golden and crisp, keeping the oil temperature steady.
- Drain and serve.
Summarized from CiCi Li's video. Watch it for the details.
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