Tuesday, 4 June 2013

Chicken-Shrimp Lumpia

Baked Chicken-Shrimp Lumpia

When I asked my husband what he wants me to cook for lunch one day, he told me this with pleading eyes : "non-spicy Filipino food please".  Well, I've been cooking Chinese, Korean,  Malaysian, including Filipino dishes lately which were most often fiery hot and spicy that will make you drink liters and liters of liquid in an effort to diffuse the heat.  And if you are like my husband, perspiring in an airconditioned room (18degrees Celsius) is inevitable :-)

My tummy had been complaining too because of the hot dishes we've been eating so I decided to forget about fiery dishes for the mean time and do something that's not so I came up with this - lumpia :D 

I know, it's not something extraordinary and It's not new for my husband but he welcomed the break with twinkling eyes.  Besides, this lumpia / springroll recipe is to live for ;-) And since I discovered that baking lumpia or springroll is better than frying them, firstly, because baking is a healthier method of cooking as opposed to frying, so I baked my lumpias again.

     CHICKEN-SHRIMP LUMPIA

Ingredients : 

Chicken, minced - 400 g
Shrimps, chopped - 200 g
Bell Pepper, chopped - 1 medium
Garlic, minced - 5 cloves
Onions, minced - 1 large
Green Onion Leaves, chopped - 5 stalks
Black Pepper Powder - 1 tsp or as desired
Salt - 1 1/2 tsp or to taste
Lumpia / springroll wrapper

Oil for frying if you want to fry it or a small amount of oil for brushing if you want to bake it.  I baked my chicken-shrimp lumpia


Cooking Procedure :

1. Mix all the ingredients above except for the lumpia / springroll wrappers and oil.
2. Lay-out the wrappers, and using a spoon, place a spoonful of the lumpia fillings on the lumpia wrapper.   Wrap then roll.  Repeat until all the fillings had been wrapped and rolled.  

Baking the Lumpia :

3. Preheat oven to 200 degrees Celsius. 
4. Brush a baking pan (metal / aluminum preferred) with oil.  
5. Brush all sides of each lumpia with little oil. and place it on the baking pan.
6. 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 and almost brown
 Shallow-Frying the Lumpia :

3.  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 not be smoking hot. 
5.  Shallow 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 layers of paper towels to drain the excess oil.
Serve with your favorite dipping vinegar.  For this particular lumpia, I made a not so special dip:

     LUMPIA VINEGAR DIP

Inartem (vinegar with soaked chillies, onions, and garlic)
Sukang Iloko
Garlic powder
Black Pepper Powder 
Brown Sugar

Mix all the ingredients together and serve with the Lumpia :-)





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