Fried Lumpiang Chinoy

This fried lumpia or spring roll recipe I have here have a Chinese cuisine blend. What makes this lumpia taste like Chinese food is the addition of Chinese mushroom, bamboo shoots, sesame oil and eggroll wrapper. That is why it is called lumpiang  Chinoy, Chinese and Pinoy lumpia.  This lumpia may be a good addition to Chowking’s menu do you agree? What I notice in this recipe is the marinating of the chicken breast prior to cooking and mixing it to the rest of the filling ingredients. The ingredients for marinating the chicken which consist of liquid seasoning, sesame oil, black pepper, salt and sugar will create a savory chicken meat that will blend well with the rest of the vegetables which are the bamboo shoots, Chinese mushrooms, carrot and cabbage.

To cook fried lumpiang chinoy; Mix marinade ingredients and marinate chicken breast for 15 minutes. Heat oil in a skillet and saute garlic until brown. Add the marinated chicken and stir cook until tender. Add bamboo shoots, mushrooms, carrots, and cabbage. Cook until vegetable is half done. Add liquid seasoning, salt, brown sugar and cornstarch. Simmer until sauce thickens. Set aside and allow to cool. Place 3 Tbsp. of lumpia filling mixture on each wrapper. Roll and wrap the filling then seal the end with water by dipping your finger and apply on the wrappers edge. Do the same on the rest of the wrapper and filling until you used all the fillings on each wrappers. Deep fry the lumpia until crispy golden brown. Serve with a sweet and sour dipping sauce or ketchup.

Print Recipe

How to Cook Fried Lumpiang Chinoy

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizer

Cuisine: Filipino/Chinese

Servings: 12 pcs

Author: Manny

Ingredients

For the marinade you need:

• 2 tsp. liquid seasoning
• 1/4 tsp. fine salt
• 2 tsp. white sugar
• 1/2 tsp. sesame oil
• 1/2 tsp. ground black pepper

For the lumpia:

• 1 cup chicken breast cut into strips
• 2 Tbsp. cooking oil
• 3 cloves garlic crushed
• 1 cup bamboo shoots shredded
• 10 pcs. dried Chinese mushrooms soaked in warm water and sliced into strips
• 1 pc small carrot shredded
• 2 cups cabbage shredded
• 2 tsp. liquid seasoning
• 1/4 tsp. fine salt
• 1 tsp. brown sugar
• 1 Tbsp. cornstarch dissolved in 1/4 cup water
• 12 pcs lumpia wrapper or eggroll wrapper
• 2 cups cooking oil for frying

Instructions

How to cook Fried Lumpiang Chinoy:

• Mix marinade ingredients and marinate chicken breast for 15 minutes.
• Heat oil in a skillet and saute garlic until brown.
• Add the marinated chicken and stir cook until tender.
• Add bamboo shoots, mushrooms, carrots, and cabbage.
• Cook until vegetable is half done. Add liquid seasoning, salt, brown sugar and cornstarch.
• Simmer until sauce thickens. Set aside and allow to cool.
• Place 3 Tbsp. of lumpia filling mixture on each wrapper.
• Roll and wrap the filling then seal the end with water by dipping your finger and apply on the wrappers edge.
• Do the same on the rest of the wrapper and filling until you used all the fillings on each wrappers.
• Deep fry the lumpia until crispy golden brown.
• Serve with a sweet and sour dipping sauce or ketchup.