Ingredients
Equipment
Method
Make the filling
- Put the chicken breast, and chicken broth in your pressure cooker. Cook on high pressure for 10 minutes. Alternatively, you can cook the chicken on the stove over low heat until it's fully cooked, and easily shredded.
- While the chicken is cooking, julienne all the vegetables. Try to make sure your vegetables are all cut approximately the same size.
- After the pressure cooker is done, do a natural release for 10 minutes, followed by a quick release.
- Shred the chicken using two forks. if you ever have to shred a lot of chicken, you can use your mixer to do it very quickly. You can only do this if the chicken is still warm, once the chicken is cold, the mixer method doesn't work anymore.
- In a large pan, stir-fry the vegetables and bouillon cube in a little bit of oil. Don't overcook them, you want the vegetables to still have a crunch. This is the order I stir-fry them in:
- celery
- pepper
- onion
- bouillon cube (break it up)
- leeks
- Add the soy sauce, and stir to combine.
- Mix the shredded chicken through the cooked vegetables, and let it cool to room temperature.
Filling the Loempia's
- Create a slurry of flour and water. I used 1:1, but you can mix it until the mixture has a glue-like consistency.
- Cover the lumpia wrappers with a towel
- Lay a wrapper on your work surface, with one of the points toward. you.
- Place a heaping tablespoon of filling (make sure you squeeze out any excess liquid) on the wrapper towards the bottom point. In the picture, it'd be the green area.
- Fold the point over the filling.
- Pull the folded-over point taut towards the filling. You want this to be tightly wrapped.
- Now, it's time to fold the left point towards the center. You want to make sure that the line of the fold is pointing inwards. If you do it straight, you end up having flaps of wrapper sticking out, which will get overcooked in the fryer.
- Repeat this on the right point.
- Brush the slurry on the flap, then roll it up towards the point.
- Repeat for all the other wrappers.
Frying
- Fill your large, heavy bottomed, pot 1/2 to 2/3 of the way with oil. Use your best judgement, you don't want the oil to boil over the edge of the pan when you add the lumpia.
- Heat the oil to 180ºC (360F).
- Once the oil has come to temperature, add one or two lumpia. You do not want to overcrowd the pot... it will lower the temperature too quickly, and they will end up being soggy. Overcrowding the pot also runs the risk of the oil level rising too high, and it'll bubble over.Fry them for approximately 5 minutes, or until they're golden-brown-and-delicious!Let them drain of the oil on a rack over paper towel.
- Repeat for the rest. Always make sure the oil comes back to temperature (180ºC / 360F) before adding fresh lumpia for frying.
