Description
These crispy Filipino eggrolls, or lumpia, filled with savory ground chicken and vegetables, are a beloved dish perfect for any gathering.
Ingredients
- 1 ½ lbs ground chicken
- 1 big onion, minced
- 1 cup carrots, minced
- ½ cup bell peppers, minced
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup celery, chopped
- 1 teaspoon salt
- 1 egg
- 40 lumpia wrappers
- Oil for frying
Instructions
- In a large bowl, combine ground chicken, minced onion, carrots, bell peppers, garlic powder, black pepper, celery, salt, and the egg.
- Mix well until fully combined.
- Cover and refrigerate the mixture for at least 1 hour, or overnight for richer flavor.
- Lay a lumpia wrapper flat and place about 1 tablespoon of the filling near the bottom corner.
- Fold the bottom end over the filling, then fold in both sides. Brush the top end with water or egg wash and roll tightly to seal.
- Repeat the process with the remaining wrappers and filling.
- Heat oil in a deep frying pan over medium-low heat until shimmering.
- Fry in batches for 3-5 minutes until golden brown, turning occasionally.
- Remove and drain on paper towels before serving.
Notes
Ensure proper oil temperature while frying for the best crispy texture. If wrappers tear, cover them with a damp cloth while assembling.
