FILIPINO RECIPE ~ SPRING ROLLS ~
PINOY SPRING ROLLS INGREDIENTS
1 tbsp. sesame oil
1/2 cup chopped chicken leg and thigh meat
1/2 cup shrimps, peeled and chopped
1 tbsp. finely sliced shiitake mushrooms
2 tbsps. finely chopped bamboo shoots
2 pieces chilies, chopped
2 tbsps. chopped kinchay
2 tbsps. oyster sauce
2 tbsps. sugar
1 tbsp. double A powder diluted in 2 tbsp. water
Lumpia wrappers
PINOY SPRING ROLLS PROCEDURE
- Heat sesame oil in pan and saute garlic and onion. Add chicken, shrimps, shiitake mushrooms, bamboo shoots, chilies and kinchay. Season with oyster sauce and sugar. Thicken with slurry. Stir to mix well. Simmer to cook.
- Place a spoonful of the mixture on each lumpia wrapper. Roll and seal edges with egg white. Deep-fry, then drain on paper towels and serve.
TIP: You may substitute chopped pork meat for the chicken. Choose a cut that has an amount of fat in it for a firm but juicy texture.