My Secret to Making the Best Chicken Lumpia Ever!

De CiCi Li · 75 min

Ingredientes

Preparación

1. Mix the ground chicken with the minced carrot, onion, garlic, scallions, salt, black pepper, oyster sauce and 1 egg.
2. 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.)
3. Pipe a straight line of filling across the lower part of each wrapper placed in a diamond shape.
4. Fold the bottom corner over the filling, fold in the left and right corners, then roll forward snugly without tearing.
5. Brush the top edge with the beaten egg, finish rolling and press the seam to seal. Place seam-side down.
6. Heat the oil to 325°F (163°C).
7. Fry the lumpia in small batches until golden and crisp, keeping the oil temperature steady.
8. Drain and serve.

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