Lumpia filled with chicken, vegetables and Oriental spices. Bake them in the oven or fry them and you get a delicious crispy snack.
I've already made a recipe with spring rolls, which were filled with a mixture of minced meat and chicken. Now I have been experimenting with a different filling and I made this delicious mini chicken spring rolls.
The chicken spring rolls make a delicious snack for New Year's Eve. And of course the recipe:
It's a good taste!
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- Deep Fryer
- 250 grams chicken breast cut into small pieces
- ½ leek thinly sliced
- 1 carrot grated
- 30 grams vermicelli
- 2 tablespoons oyster sauce
- 2 eggs
- 3 cloves garlic
- 1 teaspoon Chinese five-spice powder
- 20 lumpia sheets
- Put the noodles in a large bowl and cover with hot water.
- Let stand for 5 minutes and drain.
- Cut into small pieces.
- Mix the noodles with the carrot and leek
- In a second bowl, mix the egg, oyster sauce, garlic and five spice powder
- Mix the chicken with the sauce.
- Then you mix the vegetables and vermicelli with it.
- Take one sheet and, with the point facing you, place on a clean surface (photo instruction here).
- Place 1½ tablespoons of filling 2 cm from the edge.
- Fold the end over the filling and turn the filling with wrapper around once.
- Fold the right and left sides over filling.
- Then roll further until you get a cylinder.
- The end on top (about 2 cm) is brushed with water, before the rolling is done.
- Repeat, using all wrappers and filling.
- Preheat the frying pan to 180 degrees Celsius.
- Place a spring roll in the fat and bake for 2 minutes.
- Get out of the frying pan and let it rest for 5 minutes.
- Then again put it back in the pan for another 2 minutes.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.