Chicken Shrimp Rolls (Lumpia)
You'll get addicted to this savoury, crunchy, and delicious rolls. Save this recipe for next time!
Servings: 20 Pcs
Cost: €25
Equipment
- 1 Frying pan
Ingredients
- 550 gr Lumpia wrappers I double-wrapped my lumpia for extra crunchiness
- 500 gr Ground chicken breast
- 20 pcs Tiger shrimps Remove the heads, peel, and leave the tails
- 1 pcs Lime Squeeze the juice over the washed shrimps
- 1 pcs Big carrot Coarsely grated
- 2 pcs Green onion Chopped
- 4 cloves Garlic Minced
- 1 tbsp Chicken bouillon
- 1 tsp White pepper
- 1 tbsp Sesame oil
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 tsp MSG
- 1 tsp Onion powder Mine is already salty, so no need to add salt
- 1 pcs Egg
- 1 tbsp Corn starch
- Water or diluted corn starch as the glue
- Oil for deep frying
Instructions
- Clean the shrimps by washing them under cool water. Drain and starts with removing the heads and peeling the skin, but leave the tails. Once the shrimp undressed, squeeze the lime juice over the cleaned shrimps and set it aside.
- In a medium sized bowl, add in ground chicken, green onion, carrots, sauces, egg, corn starch, minced garlic, chicken bouillon, white pepper, and onion powder. Mix all the ingredients until well-combined.
- Score the shrimps, so they won't curl when they are fried
- On a large cutting board, lay on 1 lumpia wrapper, fold one edge into half triangle and add in 1tbsp of the filling mixture. Flatten the filling mixture and then place one shrimp on the flattened filling.
- Start folding the wrap from the opposite direction of the triangle, and then start folding from the right side (see video) glue on the other side with water or diluted corn starch. Double wrap for extra crunchiness.
- Heat up the oil over a medium-low heat. Lower the heat and deep fry the lumpia side by side until golden brown. It takes about 3-5 minutes per side. Once all the lumpia cooked, place them on paper towels to absorb the oil
- For serving, in this recipe, I drizzle mayonaise and ketchup over my lumpia.