How to Cook Fried Lumpiang Chinoy
Servings: 12 pcs
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.