Рецепт Fried Lumpiang Chinoy
Fried Lumpiang Chinoy
November 27th, 2013
This fried lumpia or spring roll recipe I have here have a Chinese cuisine blend. What 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?
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
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.
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