INGREDIENTS:
- 2 tablespoon oil (for sauteing)
- 150 grams ground chicken
- 4 cloves garlic, minced
- 1 medium onion, minced
- 300 grams togue (mung bean sprouts)
- 1 medium-sized carrot, julienned
- 100 grams green beans (Baguio beans)
- 1 small cabbage
- 1/2 teaspoon black ground pepper
- 1 pork broth cube
- 1/2 teaspoon salt
- 1 tablespoon oyster sauce
- Spring roll wrapper
- 3 to 4 cups cooking oil (for frying)
- 1 tablespoon cornstarch dissolve in 1/4 cup of water for sealing lumpia wrapper
For dipping:
- 1/2 cup vinegar
- 1 small onion
- 1/4 teaspoon black ground pepper
- 1/2 teaspoon salt
- 3 pieces chili
- 3 tablespoon brown sugar
INSTRUCTIONS:
- Heat a frying pan and put-in 2 tablespoons of cooking oil. When the oil is hot enough sauté the garlic and onions.
- Add the ground chicken and cook for 5 minutes.
- Add the salt, pork broth cube, oyster sauce, and ground black pepper.
- Put-in the mung bean sprouts, carrots, green beans and cook for 3 minutes.
- Add the cabbage and cook for 1 to 2 minutes.
- Remove from the pan and let cool.
- Wrap the cooked vegetable in spring roll (lumpia) wrapper.
- Fry the spring roll (lumpia) until the color of the wrapper turns golden brown.
- Transfer to a serving plate. Serve with vinegar and onion dip. Share and enjoy!
Source: PinoyChow
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