Hearty healthy lumpia recipe,
savory filling in a light, flaky crust makes these brightly colored delicacies
just right for easyappetizers dipping -- and the perfect munchie for a holiday gathering.
Reminiscent of Pepper Steak, these egg rolls aren't difficult to do and are
packed with flavor. Use whatever color pepper strikes your fancy and watch the
family devour these appetizer
recipes.
Ingredients
1 pound boneless, skinless chicken breasts, cut into
thin strips
2 large bell peppers (any color) cut into thin
strips
1 medium onion, sliced thinly
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon freshly grated ginger
12 egg roll wrappers
oil for frying
Directions
Heat a large pan over medium-high heat and add 2 Tablespoons
oil. Cook chicken strips just until no longer pink. Push to one side of pan.
Add pepper and onion and cook for 5 minutes, stirring often.
Add soy sauce, garlic and ginger and stir well. Cook until
most liquid has evaporated.
Remove from heat and cool for 15 minutes. This is important;
adding hot ingredients to the egg roll wrappers will cause them to break down
and leak.
Once cooled, lay several strips of chicken, onion and
peppers in the center of an egg roll wrapper that has been laid on a surface
with one point toward you. Fold the right point over and under the filling.
Fold the top and bottom points down and roll from right to left, securing the
left point with a touch of water.
Repeat with all wrappers and filling. Heat 1/2 inch of oil
in a skillet over medium heat. Fry egg rolls, turning over once during cooking,
until golden brown. Drain on paper toweling.
Note
Alternately these can be baked in the oven at 350 degrees F for 10-12 minutes or until browned.
Alternately these can be baked in the oven at 350 degrees F for 10-12 minutes or until browned.
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