INGREDIENTS
- 2 tablespoons oil
- 1/2 medium onion, minced
- 1 stalk celery, minced
- 2 garlic cloves, minced
- 2 chicken bouillon cubes
- 1/4 teaspoon pepper
- 1 small tomato, cut into thin strips
- 1 1/2 cups cooked chicken, finely chopped
- 1/4 teaspoon salt
- 6 large fresh mushrooms
- 1 cup French style green bean (frozen or fresh)
- 1/2 small cabbage, shredded
- 18 egg roll wraps
- oil (for frying)
DIRECTIONS
- In a large nonstick pan, heat oil over medium heat. Saute onion, celery, garlic, bouillon cubes, pepper, and tomato for 10 minutes.
- Add chicken. Do not add water. Cook for 5 minutes, until heated through.
- Add salt, mushrooms, and green beans. Saute 5 minutes.
- Add cabbage. Stir well and saute 1 minute. Set aside to cool.
- Once mixture is cool, start rolling: Place 1 wrapper in front of you, diagonally (so it looks like a diamond, not a square).
- Put about 1/2 cup filling in a rectangular mound in the middle of the wrapper.
- Fold bottom point up, and then side points into the middle.
- Moisten the top edge with water, and roll the bottom up, until you have a long thin cylinder.
- Continue for the other 17 wrappers.
- Fry lumpia in several inches of oil heated to 375 degrees F for 4-5 minutes, or until golden brown. Remove from oil and drain on paper towels.
Source : Food
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