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.
- Cook Time
- Prep Time
- 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)
- 1 package (18-count) egg roll wrappers
- 1 egg, beaten
- Vegetable oil for frying
- Shredded 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.
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