This appetizer is so fast and easy, but will be a sure hit with kids who love crunchy food.
I discovered this recipe by accident. Hubby and I were browsing through TV channels one late night when we passed by a Chinese cooking program. Cooking shows always catch my attention, whether I understood the language or not, so I said “Go back, go back!”. The Chinese guy was making what looked like Cordon Bleu (my hubby likes to eat but not to cook, so he didn’t bother translating for me). It looked interesting and easy enough so I thought of giving it a try. After a few experimental attempts, I finally settled with the following procedure. This will yield about 6 to 8 rolls.
2 skinless chicken breasts, deboned and sliced into 2″ fillets
1/2 cup cooked ham, sliced into 2″ strips
1/2 cup cheese, sliced into 1/2″ strips
salt (but I would omit this because the cheese is salty enough for me)
lumpia wrappers, large-sized ones
2 tbsp. flour and cold water for batter
cooking oil for frying
1. On a lumpia wrapper, place a fillet of chicken, followed by ham, and cheese strips. If your lumpia wrappers are too small, overlap 2 pieces (as I did in the photo, right).
2. Sprinkle with salt and pepper.
3. Wrap and roll! Seal edges with water.
4. Heat oil in a frying pan. Dip rolls into batter of flour and cold water.
5. Fry until golden brown. Be careful not to overcook as this will make the chicken fillets too dry.
6. Set rolls aside to drain and cool a bit, then slice into 1″ pieces.
7. If you wish, make garlic and mayo dip by mixing minced garlic (1 or 2 cloves) with 4 tbsp. mayonnaise, a tiny pinch of salt (but I’d omit this too; tryin’ to lose weight y’know!) and a dash of pepper.