Vegetable and Chicken Spring Rolls

All Filipinos love spring roll, and who doesn't? Any special occasion is not complete without meat spring roll (lumpiang shanghai), vegetable spring roll ( pritong lumpia) or fresh spring roll (lumpiang sariwa) on the table. My husband loves the meat egg roll so he went looking for a wrapper at the grocery store for me to make him some. I am  a vegetable person so I made two version, vegetable and meat.

I added chicken to my filling instead of diced tofu but you can omit or add any of the vegetables like mung beans sprout, turnip, sweet potato, bamboo shoot, ginger, green onions, fresh mint. Soy sauce, oyster sauce and vermicelli noodles can be added too.

Filipinos don't usually put mushroom on vegetable spring roll, but as a mom who was raised in the Philippines, worked in Kingdom of Saudi Arabia and Qatar for 10 years and now living in USA for good, I learned to cook what is available in the store and in my pantry.

Spring rolls or egg roll can be keep frozen, single layer in a freezer bag. Just cook them unthawed whenever you feel like eating. Remember cooking is an art, you can add any ingredients you like and cook it according to your taste. 

 

Vegetable and Chicken Spring Rolls

Ingredients:

• spring roll wrappers 
• 1/2 Chicken breast, cooked and shredded
• 1/4 cup chicken broth
• 1 cup carrots, julienned cut
• 1 cup shredded cabbage 
• 1 cup potato, julienned cut
• 1/4 cup green bell pepper, cut thinly/julienned.
• 1 onion, chopped 
• 2 cloves garlic, minced 
• 1 tbsp chicken bouillon powder or 1 bouillon cube, just for added flavor
• 2 tsp salt
• 1/2  tsp. ground black pepper
• 1/4 cup chopped fresh parsley (optional)
• oil for deep frying 
• spring roll drippings to seal the wrapper

Directions:

1. Boil half chicken breast in 2 cups water, 1 tbsp salt and 1 tsp ground pepper. 
2. When cook, transfer chicken to a plate, let cool. Shred, and set aside.
3. Heat oil in a large skillet over medium-high heat.
4. Add chopped onion and minced garlic. Let it cook to release the fragrant and the sugar in the onion. 
5. Add chicken and the chicken bouillon. 1/2 cup chicken broth. Stir well.
6. Add all the vegetable except parsley, stir well until half cooked. They will cook further when the spring roll is fried.
7. Season with salt, pepper and parsley. 
8. Transfer to a colander to drain off excess fat and liquid. 
9. Set aside and let cool.
10. Separate the wrapper. Cover with wet clothe to keep from drying.
11. Arrange spring roll wrapper on a plate or any flat surface. 
12. Top each wrapper with an equal amount of vegetable mixture.
13. Roll, tuck in both sides and roll up tightly. 
14. Seal edge with drippings.
15. Deep fry until golden brown. 
16. Remove from fire and place on a paper tower to drain off excess oil.
17. Serve with vinegar, sweet and sour or chili sauce.

Lumpiang Shanghai

Spring Roll ( Lumpiang Gulay) 

How to Wrap Egg Rolls