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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.