My Lumpia Egg Rolls are quick, easy and oh so crispy!
Lumpia (Filipino Egg Rolls) can be made in advanced, frozen and fried at a later date. You just take boneless, skinless, chicken breast, add 1-2 cups of your favorite vegetables.
I coarse grind up everything because I light the texture of the meat and it allows everything to cook much faster.
Add a little ginger, Maggi seasoning, salt and pepper and a little sesame seed oil and mix well.
Leave about 1 inch room on each end of the wrapper so the feeling will not come out during the fry time.
Roll the spring roll up and spread a little flour water on the edge to seal it tight.
The spring rolls could be frozen at this point and fried later. But why wait for the CRUNCH!
After you fry and drain the Lumpia, I like to serve them with sweet and sour sauce or spicy Asian chili sauce.
I made mini Lumpia and extra large ones. The mini ones are so I want feel guilty eating a whole bunch of them.
Look at them, they are so pretty I could not stop taking pictures.
Look inside, the grind meat texture is beautiful and they are moist and juicy, while still remaining super crunchy.