- 8 large lumpia wrappers – store-bought or homemade
- 1 chicken breast
- about 100 gram ham cubes
- 2 carrots
- 1/2 leek
- 1 scallion / spring onion
- 2 garlic cloves
- small piece of ginger root
- pepper and salt to taste
- dash of sweet ketjap
- 1 egg white
- oil for frying
Kitchen equipment needed
- cutting board & chef’s knife
- vegetable peeler
- fine grater
- large skillet
- wooden spoon
- silicone kitchen brush
- small bowl
- frying pan or heavy bottomed pan with oil
- plate or bowl with some paper kitchen towels
Preparation — 15 minutes
First create some lumpia wrappers, or if you bought frozen ones you need to thaw them first. Rinse the leek and chop into small pieces, make sure they’re not too large otherwise it’s hard to roll a tight lumpia. Chop the scallion the same way.
Peel the carrots and chop them into thin strips, or coarsely grate them. Peel and finely grate the garlic cloves and ginger root.
Remove any excess fat or muscles from the chicken breast and divide them in cubes, about the same size as the ham.
Finishing the ham and chicken lumpia — 45 minutes
Heat a bit of the oil in a skillet and cook the chicken for a few minutes. Add the carrot and cook a bit more. Then also add the leek and after another few minutes also the grated garlic and ginger along with a green onion. Add ham cubes and season with pepper, salt and a dash of ketjap. Let the filling cool off completely.
Beat the egg white in a small boil. Divide the filling in 8 equal parts and divide each part over a lumpia wrapper. Fol the bottom upwards and coat the sides with egg white. Fold the sides inwards, coat the top with egg white and then close the lumpia. Repeat for the remaining wrappers and filling.
Heat oil in a frying pan or heavy bottomed pan and fry them until both sides are beautiful golden brown. Don’t overcrowd the pan and transfer them to a plate or bowl with paper kitchen towel to remove any excess oil.
Extra delicious with sweet chili sauce and can be served as a snack and also goes great with nasi. Enjoy!