INGREDIENTS
1 tablespoon vegetable oil
1 medium yellow onion, minced
2 cloves garlic, minced
1 medium carrot, minced
1 teaspoon fresh ginger, grated
1 lb chicken
12 oz water chestnuts, 1 can, minced
1 teaspoon salt
1 teaspoon pepper
2 teaspoons soya sauce
¼ cup green onion, chopped
2 tablespoons fresh cilantro, chopped, plus more for garnish
1 ½ cup oil, for frying
25 lumpia wrappers, or spring roll wrappers
1 egg, beaten
Sweet chilli sauce, for serving
METHOD
Filling: Heat one tablespoon oil over medium-high heat. Add onions, garlic, ginger, and carrots. Cook until onions are slightly translucent. Add chicken and cook for a few minutes. Add water chestnuts, salt, pepper, and soya sauce. Stir for a few minutes, and add green onion and cilantro. Remove pan from heat and let cool.
Heat about an inch of oil in a deep, medium frying pan.
Lay out one lumpia wrapper in a diamond shape and spoon two tablespoons of filling at the bottom of the wrapper, leaving an inch and a half of space from the bottom point. Fold the bottom point over the filling, fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
Carefully place four to five lumpia at a time in the hot oil. Fry on each side for one to two minutes, or until golden brown.
Note: If the lumpia are cooking too fast or burning, reduce the heat.
Remove the lumpia from oil and drain on a wire rack or paper towels.
Sprinkle with a garnish of cilantro and serve with sweet chilli dip sauce.
Originally published in Dawn, EOS, June 3rd, 2018