Tuesday, 2 April 2013

Baked Lumpia : Chicken & Bean Sprout Spring Roll






It's Tuesday and my face and neck specially the skin on my right arm are sun-burned.  Walking around Najma (area in Doha where you can buy brand new and used furnitures) under the scorching sun was the reason for this and the sunscreen we placed on Snappy's (that's the name of our car) windows were not enough to block the fiery rays of the sun. The experience was indeed a self-inflicted torture. Qatar's hot desert weather is really excruciating and the temperature outside is  43 OC !!!

That's the temperature in our kitchen when I am cooking, oops almost, I should say, specially when I am baking.  Speaking of which, I mentioned in my last post on lumpia that I'd be making lumpia more often, didn't I?  So here I am with another lumpia recipe, this time I added bean sprout as requested by my dear husband. And this time it is healthier because I did not only use low sodium salt but I also  baked them.  

Of course, I also fried a few pieces of these chicken-bean sprout lumpia just to compare which one is more acceptable in terms of taste and crunchiness.  Frying enhances the flavor of the food and makes it more appealing as it produces that special crunchy texture.

 

As per my husband he preferred the baked lumpias as it is not oily and greasy yet crunchy-licious.  We have other lumpia recipes posted in our blog.  Should you be interested, just click the link for our Lumpia Recipe Collection

Some tips on how to make lumpia  regardless if you fry or bake it.

1. Make sure that you remove any excess oil and excess liquid to avoid sogging.
2. Make sure that you use a thin lumpia / spring roll wrapper not the thick ones
3. Thaw your wrapper first before using it.  Or just remove it from the refrigerator at least an hour before using to soften the wrappers and avoid breaking
4. Fry one lumpia first and taste it before wrapping the whole lot so you know how to adjust the taste if it is needed

One other thing, I made the bean sprout I used for this recipe.  I might be posting the method on how to make one may be later or sooner :-)  Till next, coz I'm about to bake some brownies.

 

     CHICKEN & BEAN SPROUT SPRING ROLL

Ingredients :

Chicken, minced - 200 g.
Bean Sprout - 4 c
Carrots, sliced into thin strips - 1 small
Bell Pepper, sliced into thin strips - 1 small

Onions, diced - 2 medium
Garlic, minced - 5 cloves
Parsley - 1 1/2 tbsp
Low Sodim Salt (70% less) - 1 1/2 tsp
Black Pepper Powder -2 tsp
Lumpia / Spring Roll Wrapper
Vegetable oil


Cooking Procedure :


1. Heat 1 tsp of vegetable oil in a pan and saute garlic in it.  Stir in the chicken then the onions and bell pepper.
2.  Add in the carrots and bean sprout.  Season with salt, parsley, and black pepper powder.  Remove from fire and cool down.
3. Using a spoon, place a spoonful of the chicken-bean sprout mixture on the lumpia wrapper.  Wrap then roll.  Repeat until all the chicken-bean spout mixture had been wrapped and rolled.  





Baking method :

4.  Heat the oven at 200 degrees celsius.
5.  Grease a baking pan / dish (metal is better) using sunflower oil or olive oil or any vegetable oil you have 
6. Brush all sides of each lumpia with a little oil and place it on the pan.
7. Bake the lumpia for at least 10 minutes or until the edges becomes brown.  Then flip them over and bake for another 5 minutes or until the edges of the lumpia turns brown and the lumpia skin becomes crunchy 

 Shallow-Frying method :

4.  Heat oil in a frying pan (the level of oil should be able to submerge at least half of the height of the lumpia.  The oil should also not be smoking hot. 
5.  Fry the lumpia, flipping it from one side to another, until the wrapper turned brown and crunchy.   6. Place the fried lumpia on a strainer or on top of napkins to drain the excess oils in it.


Baked :
Makes 14 pieces. Here’s the estimated Nutritional values per per piece based on the ingredients used.

Calories :  73 kcal
Total Fat:   3.25 g.
Cholesterol :  11.5 mg.
Saturated fat :  1.07 g.
Protein :  4.8 g
Trans fat  :  0 g.
Sodium : 49 mg.
Dietary fiber :  2.14 g.
Carbohydrate : 4.8 g.
Sugar  : 2.29 g.


Fried :
Makes 14 pieces. Here’s the estimated Nutritional values per per piece based on the ingredients used.

Calories :  123 kcal
Total Fat:    9.09 g.
Cholesterol :  11.5 mg.
Saturated fat :  1.9 g.
Protein :  4.8 g
Trans fat  :  0 g.
Sodium : 49 mg.
Dietary fiber :  2.14 g.
Carbohydrate : 4.8 g.
Sugar  : 2.29 g.

© myFresha-licious (02April2012)

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