Lumpia

Instructions

1. 1 Heat one tablespoon of oil in a large skillet over medium-high heat. Cook the ground chicken, breaking it into fine crumbles, for five minutes until browned. Add the chopped shrimp and cook for two minutes until pink. Transfer to a large bowl and let cool.
2. 2 In the same skillet, saute the diced onion and garlic for two minutes until fragrant. Add the julienned carrots and diced jicama, cooking for three minutes until slightly softened but still crunchy. Add bean sprouts and toss for one minute. Add to the bowl with the meat.
3. 3 Season the filling with soy sauce, sesame oil, and black pepper. Toss everything together until well combined. Spread the filling on a plate and refrigerate for fifteen minutes. Cold filling is easier to roll and prevents the wrappers from becoming soggy.
4. 4 Place a lumpia wrapper on a clean surface with one corner pointing toward you. Place two tablespoons of filling in a narrow log shape across the lower third of the wrapper. Fold the bottom corner up tightly over the filling, then fold in both side corners.
5. 5 Roll the wrapper away from you into a tight, compact cylinder. Brush the final corner with beaten egg and press to seal. The finished lumpia should be about twelve centimetres long and two centimetres thick with no air pockets inside.
6. 6 Heat vegetable oil in a deep pot to 175C. Fry the lumpia in batches of five or six for three to four minutes, turning once, until the wrappers are deeply golden brown, blistered, and shatteringly crispy on all sides. Drain on a wire rack.
7. 7 Serve the lumpia immediately while piping hot and crispy, arranged standing upright on a plate. Provide sweet chili sauce and a vinegar-garlic dipping sauce on the side. These are the most popular appetizer in Filipino cuisine, served at every party and celebration.