These chicken and cream cheese lumpia (spring rolls) are definitely awesome. Imagine.. chicken flakes with minced vegetables and has a very light touch of cream cheese wrapped and fried in a crispy wrapper. It’s heavenly delicious!
Chicken and Cream Cheese Lumpia (Spring Rolls)
Spring Roll Wrapper (150mm x 150mm) Vegetable oil for frying
For the Filling:
1 ½ cup chicken breast (sprinkled with salt & pepper, cooked and flaked)
12 oz cream cheese (1 ½ packs), softened at room temperature and mashed
½ cup celery, chopped
½ cup carrot, julienned
½ cup yellow onion, minced
2 tablespoon garlic, minced
½ teaspoon kosher salt
1/8 teaspoon black pepper
Combine chicken flakes, cream cheese, carrots, celery, onions, garlic, salt and pepper. Mix well with fork until well combined.
Place 1 tablespoonful of filling on one end of a wrapper. Fold the end of the wrapper over the filling tucking in tightly. Continue rolling, folding over both sides, wet the edges with either water or egg whites to seal and prevent lumpia from opening up.
Cut the lumpia in half. Dip both ends in flour before frying. This will seal the ends and make it extra crispy.
Deep fry in medium-low heat and cook for about 3-4 minutes or just until golden brown. Since the chicken is already precooked.
Once cooked, drain from oil and transfer to a plate lined with paper towels.