Philippine Chicken Adobo Lumpia

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Lumpia

Lumpia is the Phillippine version of an egg roll, use egg roll wrappers to make it easy.  You can even use leftover soup chicken for the filling. 

  • Duration
  • Cook Time
  • Prep Time
  • 18Servings

Ingredients

Chicken

  • Extra virgin olive oil
  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch of scallions, whites only, roughly chopped
  • 1 medium head of garlic, cloves separated and peeled
  • 1½ cups white vinegar
  • ¼ cup water
  • 6 bay leaves
  • ¼ cup soy sauce
  • ¼ cup brown sugar (optional) 

Lumpia

  • 1 package (18-count) egg roll wrappers
  • 1 egg, beaten
  • Vegetable oil for frying
  • Shredded chicken

Preparation

CHICKEN:

1. Season chicken with salt and pepper. Sear in Dutch oven or heavy-bottomed pot over medium-high heat. Pour off excess oil, then add all other ingredients.

2. Bring chicken to a boil, then reduce to a gentle simmer. Simmer, covered, for 1 hour, or until the meat is fork tender. Remove chicken to a bowl and shred.

LUMPIA:

1. Working one at a time, place 3 tablespoons of the chicken filling diagonally near one corner of each wrapper, leaving a 1-inch space at both ends. Roll wrapper up over filling, tuck in both ends, and roll neatly. Note: Lumpia traditionally looks more like a cigar and less like a traditional egg roll.

2. Seal edges with beaten egg. Continue to wrap the rest of the lumpia.

3. Fill a medium pot or Dutch oven halfway with oil, and heat oil to 350°F. When oil comes up to temperature, drop lumpia in 2 to 3 at a time, frying for 1 to 2 minutes, or until golden brown.

4. Drain lumpia on paper towels, and serve immediately with Soy Dipping Sauce and Green Papaya Salad.

Soy Dipping Sauce: Whisk ⅓ cup apple cider vinegar, 3 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 2 tablespoons sugar, ¼ teaspoon garlic powder, 1 red Thai chile, stemmed and thinly sliced, and 1 scallion, thinly sliced